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–+ servings
One-Pot Pumpkin Chili

One-Pot Pumpkin Chili: Warmth and Comfort in Every Bite

Enjoy a hearty One-Pot Pumpkin Chili, a warm and comforting vegan dish perfect for autumn nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 1 cup Pumpkin Puree use canned or homemade
  • 1 Onion chopped; substitute with shallots for sweeter note
  • 1 Bell Peppers any color, chopped
  • 1 Jalapeños chopped; adjust based on spice preference
  • 3 cloves Garlic minced
  • 1 can Diced Tomatoes fresh preferred when in season
Protein & Fiber
  • 1 cup Red Lentils green lentils can substitute
  • 1 can Black Beans can replace with chickpeas
Flavor & Spice
  • 4 cups Vegetable Broth homemade or store-bought
  • 2 tablespoons Chili Powder adjust according to spice preference
  • 1 teaspoon Cumin Powder
  • 1/4 teaspoon Cayenne Pepper adjust for heat
  • 1 teaspoon Pumpkin Spice optional

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and sauté for about 3 minutes until translucent.
  2. Incorporate the chopped bell peppers, diced jalapeños, minced garlic, salt, and pepper into the pot. Cook for another 4-5 minutes until tender.
  3. Stir in pumpkin puree, diced tomatoes, red lentils, black beans, vegetable broth, chili powder, cumin, cayenne pepper, and optional pumpkin spice. Bring to a boil.
  4. Reduce the heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally.
  5. Taste and adjust seasoning as needed. Serve warm in bowls with desired toppings.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 70mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on stovetop, adding a splash of vegetable broth if too thick.

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