Pumpkin Chili

4.67 from 6 votes

Want a super nutritious, flavorful recipe that can feed a crowd, won't break the bank, or doesn't take much time? Your family will enjoy this healthy vegetarian chili.

Prep Time25

Cook Time20

Total Time45

Course: Chili

Cuisine: American

Keyword: best pumpkin chili, easy pumpkin chili, pumpkin chili

Servings: servings (about 1 1/2 cups per serving)

Calories: 218kcal

Author: Rachel Tiemeyer

Ingredients

1 to 2 tablespoons avocado oil or olive oil
1 onion, diced about 1 cup
2 carrots, diced about 1 cup
4 garlic cloves, minced
2 tablespoons tomato paste
Pinch of red pepper flakes
4 cups low-sodium vegetable broth or chicken broth
2 (15-ounce) cans fire roasted diced tomatoes, with their juices sub: regular petite diced tomatoes
1 (15-ounce) can pumpkin puree
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon salt plus more to taste
1/2 teaspoon ground black pepper plus more to taste
Optional toppings: diced avocado, sour cream or plain Greek yogurt, shredded cheddar cheese, crushed corn tortilla chips, thinly sliced green onions

Instructions

In a large pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and carrots and saute until tender, about 4-5 minutes. Season lightly with salt and pepper as they cook. Add in the garlic, tomato paste, and red pepper flakes and saute another 30-60 seconds.
Stir in the broth, tomatoes, pumpkin puree, black beans, pinto beans, chickpeas, chili powder, cumin, oregano, paprika, salt, and pepper.
Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings.

Video

Notes

I would suggest not tweaking the seasonings much. That's where the chili flavor resides.
To Freeze, follow Steps 1-2. Freeze the uncooked chili in large freezer bag(s) or container(s). Alternatively, you can fully cook and cool the soup and then freeze.

Nutrition