For a richer flavor, consider using vegetable broth instead of water when simmering the beans. Adjust the amount of chili seasoning mix to your preferred level of spiciness. This chili is even better the next day, as the flavors have more time to develop. Store in an airtight container in the refrigerator. Garnish with a dollop of sour cream or plain Greek yogurt, a sprinkle of chopped cilantro, or a drizzle of hot sauce for an extra kick.
Vegetarian Pumpkin Chili
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME9 hrs
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SERVING6 People
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VIEWS9
Embrace the autumn spirit with this delightful vegetarian chili, a symphony of sweet and savory notes that will tantalize your taste buds. Pumpkin adds a creamy sweetness that complements the earthy spices and hearty beans, creating a comforting and flavorful experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol1 mg
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Fiber20 g
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Protein23 g
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Saturated Fat1 g
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Sodium963 mg
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Sugar13 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Black Beans: Place black beans in a large bowl and cover with several inches of cold water. Let soak for 8 hours or overnight. (8+ hours)
02
StepSimmer the Chili Base: Drain and rinse the soaked beans thoroughly. Transfer them to a large pot, cover with 1 inch of fresh water, and add the lentils. Bring the mixture to a boil, then stir in the dry roux mix until fully incorporated. Cover, reduce heat to low, and simmer for about 30 minutes, or until the beans are tender. (30 minutes)
03
StepInfuse with Flavor: While the beans are simmering, dice the green bell pepper. Place the diced pepper in a microwave-safe bowl and microwave for 30-60 seconds, or until slightly tender. (1 minute)
04
StepCombine and Simmer: Stir the microwaved bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into the bean mixture. Cover the pot and simmer for about 15 minutes, stirring occasionally, until all the flavors have melded together beautifully. (15 minutes)
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RECIPE REVIEWS
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Paolo Rutherford
Jun 30, 2025I substituted the sugar with maple syrup for a healthier option. It was delicious!
Eve Donnelly
Jun 25, 2025This chili was a huge hit at my Halloween party! Everyone loved the unique flavor combination.
Ashtyn Bruen
Jun 22, 2025I made this in my slow cooker and it turned out great! I just added all the ingredients after the bean soaking step and cooked on low for 6 hours.
Beatrice West
Jun 19, 2025My kids loved this chili, and they are usually picky eaters. The pumpkin flavor is subtle but makes it special.
Andrew Kozey
Jun 16, 2025I added a can of corn for some extra texture and it was a great addition.
Ruth Mayer
Jun 15, 2025Easy to follow recipe and the results were delicious. I added a bit of cayenne pepper for some extra heat.
Savion Fahey
Jun 12, 2025The simmering time really allows the flavors to develop. It's worth the wait!
Randy Daniel
Jun 9, 2025I was skeptical about the pumpkin, but it adds such a wonderful sweetness to the chili. I will definitely make this again!