Description
Silky, hearty vegetarian pumpkin chili with beans, warm spices, and a bright lime finish—weeknight-friendly and perfect for fall meal prep.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1 can (15 oz) pumpkin purée
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) beans, drained and rinsed (kidney + black)
- 1–2 cups low-sodium vegetable broth
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- Black pepper to taste
- Optional: pinch cayenne or chopped jalapeño for extra heat
- Toppings: avocado, cilantro, red onion, shredded cheddar, Greek yogurt or sour cream, pepitas, tortilla chips
Instructions
- Warm olive oil in a heavy pot over medium heat. Add onion and bell pepper; cook 6–8 minutes until tender and lightly golden.
- Stir in garlic, chili powder, cumin, smoked paprika, oregano, and salt; cook 30–45 seconds until aromatic.
- Add pumpkin purée and crushed tomatoes; stir until smooth.
- Add beans and 1 cup broth; bring to a gentle simmer.
- Stir in maple syrup; simmer 15–20 minutes, stirring occasionally.
- Adjust thickness with more hot broth or simmer uncovered to reduce.
- Finish with lime juice and black pepper. Taste and adjust salt and heat. Serve hot with toppings.
Notes
For thicker chili, simmer uncovered and mash a few beans against the pot wall.
For extra creaminess, stir in 1/2 cup canned coconut milk at the end.
Leftovers taste even better on day two. Freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 285 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg