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–+ servings
A bowl of vegetarian pumpkin chili topped with grated cheese and chopped chives sits on a white marble surface.

Vegetarian Pumpkin Chili (with Smoky Chipotle and Bourbon)

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Vegetarian pumpkin chili with bourbon, chipotle, butternut squash, kidney and navy beans, and corn. A one-pot recipe with a smoky, deeply savory broth that's ready in an hour.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 1 medium red pepper, diced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons sea salt
  • ½ cup bourbon
  • 14 ounce can of pumpkin, NOT pumpkin pie mix
  • 28 ounce can of crushed tomatoes
  • 19 ounce can of kidney beans
  • 19 ounce can of navy beans, or a combination of your favorite beans
  • 1 small butternut squash, cut into 1-inch cubes
  • 1 tablespoon chipotle peppers pureed with adobo sauce
  • 2 cups frozen corn
  • Chives or green onions and cheddar cheese, to serve

Instructions 

  • Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.
    1 tablespoon olive oil, 1 medium yellow onion, 3 cloves garlic, 1 medium red pepper, 2 teaspoons chili powder, 1 teaspoon ground cumin, 2 teaspoons sea salt
    Chopped carrots, onions, and mushrooms sautéed in a large, round, black-handled pot, partially browned and mixed together—the perfect base for a hearty vegetarian pumpkin chili.
  • Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.
    ½ cup bourbon, 14 ounce can of pumpkin, 28 ounce can of crushed tomatoes, 19 ounce can of kidney beans, 19 ounce can of navy beans, 1 small butternut squash, 1 tablespoon chipotle peppers pureed with adobo sauce, 2 cups frozen corn
    A pot of thick vegetarian pumpkin chili with visible corn, potatoes, black beans, and a rich, dark broth.
  • Serve the pumpkin chili with some minced chives or green onions and a little cheddar cheese on top.
    A bowl of vegetarian pumpkin chili topped with shredded cheese and chopped chives, featuring beans, corn, chunks of squash, and pumpkin in a tomato-based broth.

Notes

How long does it keep in the fridge? Store leftovers in an airtight container in the refrigerator for 3-4 days. If you don't think you'll finish it in that amount of time, freeze it for later!
Can I freeze chili with pumpkin? Definitely! Chili is one of those make-ahead meals that freezes beautifully. Store it in an airtight container or reusable silicone bag (we love these Stasher bags) and store it in your freezer for up to 3 months!
Serving: 1 serving = ⅙ of the recipe, Calories: 424kcal, Carbohydrates: 75g, Protein: 18g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 1255mg, Potassium: 1680mg, Fiber: 19g, Sugar: 18g, Vitamin A: 24905IU, Vitamin C: 73mg, Calcium: 205mg, Iron: 7mg