This smoky, spicy Pumpkin Chipotle Vegetarian Chili recipe makes a delicious, hearty, and budget-friendly fall or autumn one-pot pumpkin chili that is perfect for tailgating or game day.
Fall is in the air and pumpkin is everywhere. Don’t believe me? Check out my other pumpkin recipes I have been busy making such as Pumpkin Praline Bread Pudding, Cinnamon Swirl Pumpkin Coffee Cake, and Pumpkin Magic Bars.
Even with all those recipes, I have several cans of pumpkin puree in my pantry that were calling my name. Yes. They were. Turn off the TV and turn down the radio and walk by the pantry. Did you hear them? OK. Maybe I exaggerate just a tiny bit. 😉
However, instead of making more sweets, I wanted to use the pumpkin in a savory recipe. Since I had all the ingredients for chili also in the pantry, I decided to make a vegetarian pumpkin chili, and add some chipotle peppers to kick it up a notch.
Mr. Flavor Mosaic was very skeptical when I told him what I was making. But he tried it and loved it! You really can’t taste the pumpkin. It gives the chile a thick richness but takes on the flavors of the spices and chilies. Guess what? It tastes just like chile!
I love adding the chipotles to chile because it adds a delicious smoky heat to the chili.
If you never thought you would like pumpkin chili, give this Pumpkin Chipotle Vegetarian Chili a try. It is perfect for cooler weather or game day.
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- 1 tablespoon oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can Pumpkin puree
- 2 (15-ounce) cans black beans, drained
- 1 (15-ounce) can garbanzo beans, drained
- 1 (14-ounce) can diced tomatoes with chilies
- 2 chipotle chilies, chopped (add more or less depending on how spicy you like it)
- 1 tablespoon adobe sauce (from canned chipotle chilies)
- 1-1/2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- Garnish with sour cream, cheese, and chopped green onions
- In a dutch oven, over medium heat, sauté the chopped onion in olive oil for about 5 minutes. Add in the minced garlic for about 1 minute.
- Add pumpkin, diced tomatoes and chilies, vegetable stock, black beans and garbanzo beans. Add the chopped chipotle chilies and the adobe sauce. Stir in the cumin, oregano and chili powder. Bring to boil, stirring occasionally. Reduce to simmer and cook for 20 minutes.
- Serve in soup bowls, garnished with your choice of sour cream, cheese, or chopped green onion.
Be sure to save this by pinning it to your pumpkin board!
If you love this chili, try my Easy Crockpot Chicken Chili.
Try my Mexican Cornbread to go with the chili.
For more pumpkin recipes, try my Pumpkin Praline Bread Pudding.
Or how about my Cinnamon Swirl Pumpkin Coffee Cake.
or how about this delicious Pumpkin Tres Leches Cake?