Pumpkin Chipotle Vegetarian Chili

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.

Course Main Dishes, Soup

Cuisine American

Keyword Pumpkin Chili, Pumpkin Vegetarian Chili

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 77kcal

Author Michele @ Flavor Mosaic

Ingredients

1 tablespoon oil
1 small onion chopped
2 cloves garlic minced
15 ounces 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

Instructions

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.

Nutrition