Description

This Hearty Vegetarian Pumpkin Chili is a flavorful and comforting dish perfect for cooler weather. Packed with wholesome vegetables, black beans, and pureed pumpkin, it offers a rich, autumn-inspired twist on traditional chili with a blend of warm spices and a satisfying texture. Topped with avocado, green onions, shredded cheddar cheese, light sour cream, and crushed baked tortilla chips, it makes for a nutrient-dense and delicious meal that’s great for vegetarians and anyone seeking a filling, healthy chili option.

Ingredients

Scale

Seasoning Mix

1 tablespoon chili powder
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1/8 teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper

Vegetables and Beans

2 teaspoons olive oil
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons fresh ginger, finely minced
1 jalapeño, seeds and membrane removed, minced
2 medium carrots, diced into ½-inch cubes
4 large Portobello mushrooms, stemmed, wiped clean and cubed
2 cups frozen corn
1 28-ounce can fire roasted diced tomatoes
1 15-ounce can pureed pumpkin
1 15-ounce can black beans, drained and rinsed
2 cups unsalted vegetable stock

Toppings

1 extra-large or 2 small avocados, cubed
5 green onions, sliced
10 tablespoons reduced-fat shredded cheddar cheese
5 tablespoons light sour cream
2 ounces baked tortilla chips, crushed
Chopped cilantro, for garnish

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Instructions

Make the seasoning mix: In a small bowl, combine chili powder, ground cinnamon, kosher salt, ground cloves, ground nutmeg, and cayenne pepper. Set aside.
Sauté aromatics: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add diced onion, minced garlic, minced fresh ginger, and minced jalapeño. Sauté until the vegetables soften, about 3-4 minutes, stirring occasionally.
Cook vegetables: Add diced carrots and cubed Portobello mushrooms to the pot. Cook until carrots begin to brown and mushrooms release some liquid, about 6 minutes, stirring occasionally.
Add seasoning and mix: Sprinkle the prepared seasoning mix over the vegetables and stir well to coat everything evenly in the spices.
Add remaining ingredients: Pour in the frozen corn, fire roasted diced tomatoes, pureed pumpkin, drained black beans, and unsalted vegetable stock. Stir thoroughly to combine all ingredients.
Simmer the chili: Cover the pot, reduce heat to medium-low, and let the chili simmer for 45 to 50 minutes. Stir occasionally to prevent sticking and to meld flavors together.
Final check and serve: When the carrots are fork tender, remove the pot from heat. Serve 1 cup of chili per portion and top with cubed avocado, sliced green onions, shredded reduced-fat cheddar cheese, light sour cream, crushed baked tortilla chips, and chopped cilantro as desired.

Notes

Add some heat: Adjust the cayenne pepper quantity to control chili’s spiciness based on your preference.
Cook veggies first: Since the chili simmers for less than an hour, cooking the vegetables thoroughly beforehand enhances flavor and texture.
Switch up veggies: Feel free to substitute or add your favorite vegetables in place of or alongside the ones listed.
How to know when ready: The chili is done when the carrots are tender enough to pierce with a fork, approximately 45 minutes of simmering.

Nutrition

Serving Size: 1 cup plus toppings
Calories: 232 kcal
Sugar: 8 g
Sodium: 674 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 9 g
Protein: 7 g
Cholesterol: 19 mg