Vegetarian Pumpkin Chili
by Suzie Bellomo on October 06, 2021
This robustly flavored vegetarian chili uses three kinds of beans and pumpkin puree for a luxurious texture and fabulous fall flavor. So good you won’t miss the meat! With this recipe, we used our Estate Extra Virgin Olive Oil. Its mild flavor is perfect for this dish so it doesn't overpower the other yummy ingredients!
- 2 tablespoons Estate Extra Virgin Olive Oil
- 1 medium red onion, diced, plus more for garnish if desired
- 1 sweet bell pepper, diced
- 3 garlic cloves, minced
- 2 canned chipotle peppers, chopped, plus 1 tablespoon of their sauce
- 1 tablespoon chili powder*
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon black garlic powder (optional)
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 28oz can fire-roasted diced tomatoes
- 1 15oz can black beans, with liquid
- 1 15oz can pinto beans, with liquid
- 1 15oz can red kidney beans, with liquid
- 1 cup canned pumpkin puree
- 2 cups vegetable broth, or more to taste
- 1 tablespoon soy sauce, or more to taste
- 1 cup frozen corn kernels
- sour cream, shredded cheese, and fresh cilantro, for topping
- Heat oil in a large stockpot or Dutch oven over medium heat.
- Add onion, pepper and garlic and sautée until softened and fragrant, about 10 minutes. Add chipotle and spices and stir until fragrant, about 1 minute.
- Add tomatoes, all three beans and their liquid, pumpkin puree, vegetable broth, soy sauce, and corn. Bring to a gentle boil, reduce heat and let simmer for about 20 to 25 minutes. Cook it slightly longer for a thicker chili, or add a bit more broth to thin it out. Taste, and add more salt or soy sauce as desired.
- Ladle into serving bowls, and top with shredded cheese, a dollop of sour cream, fresh cilantro and some diced red onion. Serve with corn chips or corn muffins.
This recipe was modified from Love & Olive Oil