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Hearty Vegetarian Pumpkin Chili

4.77 from 26 votes

This Vegetarian Pumpkin Chili is loaded with pumpkin puree, veggies, beans, and a homemade spice blend. It's hearty, filling, and oh-so-tasty! Add your favorite toppings and enjoy.

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Yield: 10 servings

Course: Soup

Cuisine: American

Ingredients

For the Seasoning Mix:

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

For the Chili:

2 teaspoons olive oil
1 medium onion (diced)
2 large cloves garlic (minced)
2 tablespoons fresh ginger (finely minced)
1 jalapeno (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 avocado (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)

Instructions

In a small bowl, combine everything in the seasoning mix. Set aside.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes.
Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.
Add the seasoning mix and stir to evenly coat.
Add the corn, tomatoes, pumpkin, beans and stock and mix well.
Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.
When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.

Notes

*Nutrition info for toppings includes ½ a green onion, 1 ounce avocado, 1 tablespoon cheese, ½ tablespoon sour cream and 1 tablespoon crushed tortilla chips (per serving).

Nutrition

Serving: 1cup plus toppings*, Calories: 232kcal, Carbohydrates: 35g, Protein: 7g, Fat: 7g, Cholesterol: 19mg, Sodium: 674mg, Fiber: 9g, Sugar: 8g

- WW Points: 3

Printed from Skinnytaste: https://capital-signalpath.live/hearty-vegetarian-pumpkin-chili_11/%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-48566":{"type":"food","name":"Hearty Vegetarian Pumpkin Chili","slug":"wprm-hearty-vegetarian-pumpkin-chili","image_url":"https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2015\/11\/VegetarianPumpkinChili-6.jpg","rating":{"count":26,"total":124,"average":4.77,"type":{"comment":25,"no_comment":1,"user":0},"user":0},"ingredients":[{"uid":1,"amount":"1","unit":"tablespoon","name":"chili powder","notes":"","unit_id":10981,"id":731,"conversion_item_snapshot":{"amount":"1","unit":"tablespoon","timestamp":1766892638000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"tablespoon","unitParsed":"tablespoon"}}},{"uid":2,"amount":"1","unit":"teaspoon","name":"ground 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