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Spicy Pumpkin Sweet Potato Chili Recipe

Spicy Pumpkin Sweet Potato Chili

A cozy, smoky, and spicy vegetarian-friendly chili filled with pumpkin puree, sweet potatoes, tomatoes, and two kinds of beans. It makes 6 to 8 hearty servings and thickens beautifully as it rests.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 1 medium Red bell pepper, diced
  • 1 jalapeno Jalapeno, seeded and minced
  • 3 cloves Garlic, minced
  • 2 medium, about 4 cups Sweet potatoes, peeled and cut into 1/2-inch cubes
Spices
  • 2 tablespoons Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Ground cinnamon
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Black pepper
Canned Ingredients and Liquid
  • 15 ounces Pumpkin puree, not pumpkin pie filling
  • 28 ounces Diced tomatoes with juices
  • 15 ounces Black beans, drained and rinsed
  • 15 ounces Kidney beans or pinto beans, drained and rinsed
  • 2 cups Low-sodium vegetable or chicken broth
Optional Finishing Ingredients
  • 1 tablespoon Maple syrup or brown sugar
  • 1 tablespoon Lime juice

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, red bell pepper, and minced jalapeno, then cook for 5 to 7 minutes until the vegetables soften.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning. Stir in the chili powder, cumin, smoked paprika, cinnamon, kosher salt, and black pepper.
  3. Cook the seasoned vegetables for 30 to 60 seconds to bloom the spices. Add the sweet potatoes, pumpkin puree, diced tomatoes with their juices, black beans, kidney or pinto beans, and broth, then stir thoroughly.
  4. Bring the chili to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and cook for 30 to 40 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
  5. Taste the chili and adjust the salt, chili powder, or jalapeno to suit your preference. Stir in the maple syrup or brown sugar and lime juice if using, then let the chili stand for 5 to 10 minutes before serving.

Notes

Cut the sweet potatoes into evenly sized 1/2-inch cubes for consistent cooking. For a thicker chili, mash a small portion of the beans and sweet potatoes against the side of the pot during the final 10 minutes. Store leftovers covered in the refrigerator and reheat gently.