Vegetarian Pumpkin Chili Recipe

If you’re looking for a hearty and flavorful vegetarian option, this pumpkin chili is a must-try. It combines the sweetness of pumpkin with a medley of vegetables, like bell peppers, corn, and black beans. The addition of spices like cinnamon and cayenne pepper adds a unique twist to this comforting dish.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients:

Directions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.
  2. Add the diced bell pepper to the pot and cook for an additional 2-3 minutes, until the pepper begins to soften.
  3. Stir in the chick peas, diced tomatoes, pumpkin puree, frozen corn kernels, vegetable broth, chili powder, cumin, cinnamon, and cayenne pepper. Season with salt and pepper to taste.
  4. Bring the chili to a simmer and let it cook for 30-40 minutes, stirring occasionally to prevent sticking.
  5. Taste and adjust the seasonings if needed. If you prefer a spicier chili, add more cayenne pepper.
  6. Serve the vegetarian pumpkin chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, and chopped cilantro.

This vegetarian pumpkin chili is a delicious and satisfying meal on its own, but it can also be served with crusty bread or over cooked rice for a heartier dish. The flavors will continue to develop as the chili sits, so it’s even better the next day.

Enjoy this comforting and flavorful vegetarian pumpkin chili as a cozy fall or winter meal!

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