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vegetarian chili with avocado
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Vegetarian Pumpkin Chili

This Vegetarian Pumpkin Chili recipe is an easy weeknight meal made with white beans, sweet potatoes, canned pumpkin, fire roasted tomatoes, green chilis, and spice. Gluten-free and vegan. 
Course Main Course
Cuisine American
Keyword pumpkin vegetarian recipe, vegan autumn recipes, vegetarian chili recipe
Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Servings 6
Calories 164kcal
Author Tessa Fisher

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 large sweet potato diced
  • 1 green pepper diced
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 ½ tablespoons chili powder
  • 2 teaspoons dried oregano
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1-15 oz canned pumpkin
  • 1-4 oz can green chilis
  • 2 cups vegetable broth
  • 1 - 28 ounce can fire roasted crushed tomatoes
  • 2-15 oz cans white beans
  • salt and pepper to taste

Optional Toppings

  • grated cheese dairy-free
  • chopped or sliced avocado
  • fresh cilantro
  • green onion
  • sliced jalapeno
  • gluten-free tortilla chips

Instructions

  • In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, sweet potatoes, and green peppers. Stir occasionally, until onions become translucent and veggies soften, about 10 minutes.
  • Add the garlic, followed by the cumin, chili powder, dried oregano, pumpkin pie spice, salt, and pepper. Stir to combine.
    Add pumpkin, green chiles, crushed tomatoes, and vegetable broth. Stir to combine. Bring to a boil and then immediately reduce heat. Add beans, cover and simmer for 20 minutes.
  • Stir to evenly combine and add more salt and pepper to taste. Serve in bowls with toppings of choice.
  • Pumpkin chili can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to a month.

Nutrition

Calories: 164kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 762mg | Potassium: 729mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7233IU | Vitamin C: 32mg | Calcium: 106mg | Iron: 4mg