Vegetarian Pumpkin Chili
This hearty Vegetarian Pumpkin Chili is a pantry pull favorite. Featuring canned pumpkin, beans and diced tomatoes, the addition of meatless ground adds more protein to make it more filling.
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 orange bell pepper diced
- 3 cloves garlic minced
- 12 ounces meatless ground
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 15.5 ounces canned kidney beans
- 15.5 ounces canned black beans
- 28 ounces canned diced tomatoes
- 2 cups vegetable stock
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 2 cups butternut squash cut into ½-inch cubes
Instructions
- In a heavy pot or dutch oven over medium-high heat, add olive oil. Once hot, add diced onion and bell pepper and sauté until onions are translucent, about 7 to 10 minutes.
- Stir in minced garlic, spices and meatless ground, cooking for about 5 minutes until everything just starts to brown. Reduce heat to medium.
- Drain and rinse kidney beans and black beans. Add to the pot with canned tomatoes (don't drain) and vegetable stock. Bring to a boil.
- Add canned pumpkin and diced butternut squash. Return to a boil. Reduce heat to simmer, and cook for 15 to 20 minutes, until butternut squash is cooked.
- Taste and adjust seasoning, as needed. Serve.
Notes
For the butternut squash: You can use pre-cut butternut squash and cube it smaller into roughly ½-inch pieces. Frozen butternut squash also can be used. Thaw it overnight in the refrigerator and cut into right-sized cubes.