When I was a kid, I refused to eat beans and beef, which meant I avoided chili at all costs. Beef is still a big no from me, but I've recently grown to love beans. Since coming around to beans, I've been searching for a hearty, flavorful and healthy vegetarian chili.
In my quest for the best chili, I noticed that many vegetarian chili recipes are just plain boring. They rely too much on beans and not enough on their accompanying vegetables. In this recipe, I wanted to break away from boring vegetarian chilis by highlighting beans along with a few veggies.
To up the creaminess of this chili, I added one pumpkin's worth of pumpkin puree. And to elevate the fall vibes, I added in some cinnamon. This flavor is a subtle change from typical chili recipes, but it makes all the difference. The result is a cozy, delicious and filling vegetarian dinner that's perfect for fall. —Sustained Kitchen - Molly
15-ounce can black beans
15-ounce can pinto beans
15-ounce can kidney beans
15-ounce can pumpkin puree
In This Recipe
Mince the garlic and dice the onion, celery and carrots. In a large pot over medium heat, add a few tablespoons of olive oil. Once the olive oil is hot, add the garlic, onion, carrots, and celery. Saute, stirring occasionally, until the onions are translucent, about 10 minutes. While those are sauteing, dice the tomatoes and set them aside.
Add the chili powder, smoked paprika, cumin, cinnamon and salt to the pot. Saute for about 1 minute, or until the spices are fragrant. Add the diced tomato, drained beans, broth and pumpkin puree. Bring the mixture to a boil, then turn heat to low and let simmer for 30 minutes.
If you like a chunkier consistency, leave the chili as-is. If you want a smoother consistency (pictured), blend two cups of chili and then return them to the pot and stir. Serve warm with pepitas, cheese, Mexican crema, or other toppings to taste!