Savoury Pumpkin Vegetarian Chili

Happy National Pumpkin Day! So to celebrate, I will be sharing my Savoury Pumpkin Vegetarian Chili recipe, a one-pot, wholesome vegetarian meal.

My earliest Halloween memories involve my mom whipping up a large batch of chili before my sisters and I went trick-or-treating. I must admit, chili was my LEAST favourite meal. I would plead, “Can we please have something else to eat?” My mom warmly replied, “Andrea, chili’s for dinner because it’s fast on this busy night.” As an adult, I now make this one-pot meal for a quick, versatile, batch-cooking recipe. I also love freezing leftovers those busy nights.

• Prep time: 10-15 minutes
• Cook time: 20-30 minutes
• Serves: 4-6

Ingredients:

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 stocks celery, diced
• 1 bell pepper, chopped
• 1 cup mushrooms, sliced
• 1.5 tbsp chilli powder (more if you want it extra spicy)
• 1 tsp cinnamon
• ½ tsp cumin (optional)
• Salt and Pepper to taste
• 1 cup of pure pumpkin puree (can buy this canned)
• 19 oz can (540mL) diced stewed tomatoes (low sodium)
• 19 oz can of lentils, rinsed and drained
• 19 oz can of black beans, rinsed and drained
• 19 oz can baked beans in tomato sauce

Garnish: Grated cheese and parsley or avocado slices

Savoury Pumpkin Vegetarian Chili Instructions:

1. Firstly, in a large pot over medium-high, add oil, onions, celery. Cook for 3-6 minutes until softened.
2. Toss diced peppers into pot and cook for additional 3-5 minutes.
3. Include mushrooms and cook for an additional 2 minutes until softened. Note: Add additional oil if the pan becomes dry.
4. Add chilli powder, cinnamon and cumin to the veggies and stir in.
5. Combine pumpkin puree to the spiced sautéed veggies.
6. Include canned diced tomatoes, lentils, black beans and baked beans. Stir to combine ingredients.
7. Reduce heat to medium-low heat.
8. Allow chilli to cook for 20-30 minutes before serving to allow flavours to combine. Stir occasionally to prevent chilli sticking to the pot.
9. Garnish as desired! I love fresh parsley and also grated cheese.

Meal Prep Tip: Freeze extras for an easy meal ready in minutes!

I certainly would love to hear from you. Likewise, what was your pre-Halloween dinner? Additionally, how do you like to change up your chilli recipe? Also, do you prefer your chili with meat or vegetarian.

P.S. In case you missed my festive Halloween post, check it out, Why Parents Must Stop Restricting Halloween Candy.

Savoury Pumpkin Vegetarian Chili

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Savoury Pumpkin Vegetarian Chili recipe is a one-pot, wholesome vegetarian meal.

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Ingredients

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 stocks celery, diced
• 1 bell pepper, chopped
• 1 cup mushrooms, sliced
• 1.5 tbsp chilli powder (more if you want it extra spicy)
• 1 tsp cinnamon
• ½ tsp cumin (optional)
• Salt and Pepper to taste
• 1 cup of pure pumpkin puree (can buy this canned)
• 19 oz can (540mL) diced stewed tomatoes (low sodium)
• 19 oz can of lentils, rinsed and drained
• 19 oz can of black beans, rinsed and drained
• 19 oz can baked beans in tomato sauce
• Garnish: Grated cheese and parsley or avocado slices

Instructions

1. In a large pot over medium-high, add oil, onions, celery. Cook for 3-6 minutes until softened.
2. Toss diced peppers into pot and cook for additional 3-5 minutes.
3. Include mushrooms and cook for an additional 2 minutes until softened. Note: Add additional oil if the pan becomes dry.
4. Add chilli powder, cinnamon and cumin to the veggies and stir in.
5. Combine pumpkin puree to the spiced sautéed veggies.
6. Include canned diced tomatoes, lentils, black beans and baked beans. Stir to combine ingredients.
7. Reduce heat to medium-low heat.
8. Allow chilli to cook for 20-30 minutes before serving to allow flavours to combine. Stir occasionally to prevent chilli sticking to the pot.
9. Garnish as desired! I love fresh parsley and grated cheese.