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Vegetarian Pumpkin Chili

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This hearty Vegetarian Pumpkin Chili is a cozy, meatless meal packed with bold spices, beans, and pumpkin puree. Perfect for fall, meal prep, or a comforting weeknight dinner, this vegan-friendly chili is rich, nourishing, and easy to make.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers (any color), chopped
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup corn (frozen or canned, drained)
  • 2 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • Optional toppings: avocado, sour cream, shredded cheese, green onions, cilantro

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and bell peppers; sauté until softened, about 5 minutes.
  2. Stir in minced garlic; cook for 1 minute until fragrant.
  3. Add diced tomatoes, pumpkin puree, black beans, kidney beans, corn, and vegetable broth.
  4. Season with chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
  5. Bring to a simmer. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally.
  6. Taste and adjust seasonings as needed.
  7. Serve hot with your favorite toppings.

Notes

  • To make it spicier, add chipotle peppers in adobo sauce or extra chili powder.
  • Stir in cooked quinoa or lentils for more protein.
  • Add leafy greens like spinach or kale in the last few minutes for extra nutrition.
  • For a chunkier chili, omit corn and add diced sweet potato or zucchini.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/vegetarian-pumpkin-chili/