This vegetarian pumpkin poblano chili is a cozy one-pot meal packed with black beans, kidney beans, poblano peppers, pumpkin puree, corn, and fire-roasted tomatoes. Smoked paprika, chili powder, and a touch of dark chocolate add rich, smoky depth to this hearty fall chili that is ready in about 50 minutes.
A Cozy Vegetarian Pumpkin Poblano Chili Made in Just One Pot!
When the weather starts to cool down, I’m always looking for cozy one-pot meals that are hearty enough for dinner but still packed with plenty of vegetables. This vegetarian pumpkin poblano chili ticks all of those boxes! It’s made with creamy pumpkin puree (my fave fall ingredient!), smoky poblano peppers, black and kidney beans, sweet corn, and fire-roasted tomatoes.
My vegetarian chili is not cumin-heavy like most chilis I’ve tasted (I’m not a huge fan of that flavor). Instead, my pumpkin chili relies on chili powder, smoked paprika, a touch of cinnamon, and a little dark chocolate that adds an extra layer of richness and depth making this especially cozy for fall. It’s an easy, satisfying pumpkin chili that’s perfect for a weeknight dinner, meal prep, or a chilly autumn weekend. Though the total cooking time is 50 minutes, more than half of that is fairly hands-off as it simmers!
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Key Vegetarian Pumpkin Chili Ingredients
You can’t have pumpkin chili without pumpkin puree! You’ll use an entire can so you don’t have to worry about leftovers. Poblano peppers add an earthiness that works really well with the spices and pumpkin. If you’re worried about the spice level, don’t add the seeds! For this particular fall chili recipe I went with a combination of kidney beans and black beans for fiber and protein but honestly any combination of beans will work great here! I’m not too keen on a really acidic, tomato-y chili so just one can of fire-roasted tomatoes works perfectly here in my opinion.
How I Add Depth of Flavor to this One-Pot Chili
There’s nothing worse than a bland chili! Here’s what gives this pumpkin poblano chili great depth of flavor that sets it apart from the others:
- Take the time to caramelize the onions! Caramelized onions have a deeper, lovelier flavor that helps build a great chili base.
- The combination of smoked paprika and fire-roasted tomatoes lends a smoky flavor that takes this chili from boring to delicious.
- Sweet corn! Trust me on this ingredient because the subtle sweetness helps balance all of the spices. Plus you get a three sisters sort of flavor union between the beans, corn, and pumpkin.
- Dark chocolate! Yes, you read that right. A little bit of dark chocolate adds richness and depth while also tempering the acidity from the tomatoes.
Topping and Serving Ideas
In my opinion, you can’t have chili without a melty layer of shredded cheese on top! I love a shredded sharp cheddar here personally. I love having a fresh element on top, either in the form of a diced avocado or chopped cilantro, chives, or scallions. Sour cream is great for providing a cooling contrast to the spices while tortilla chips add great crunch.
When I’m eating leftovers of this one-pot chili I like to change things up so I don’t get bored. I love spooning it over tortilla chips as a nacho base but you could also make a frito pie if that’s your thing. For a healthier option, try serving leftover pumpkin chili with a scoop or two of steamed rice.
More Cozy One-Pot Meals for Fall and Beyond
I love a good one-pot meal during the cooler months, especially when it’s loaded with cozy vibes! If you love the spices in this pumpkin chili, you’ll love my creamy vegan tortilla soup that’s ready in just 30 minutes! If you want to stick with the pumpkin theme, my 30-minute pumpkin tofu curry with Thai-inspired flavors should definitely be added to your meal plan. Want some comfort carbs? Try my one-pan orzo with broccoli and butter beans.
Vegetarian Pumpkin Poblano Chili (One-Pot)
- Total Time: 50 minutes
- Yield: 6 1x
- Diet: Gluten-Free, Vegan, Vegetarian
Description
This vegetarian pumpkin poblano chili is a cozy one-pot meal packed with black beans, kidney beans, poblano peppers, pumpkin puree, corn, and fire-roasted tomatoes. Smoked paprika, chili powder, and a touch of dark chocolate add rich, smoky depth to this hearty fall chili that is ready in about 50 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- Sea salt, to taste
- 2 small sweet red peppers, or 1 medium red bell pepper, diced
- 2 medium poblano peppers, diced (seeds removed for less spicy)
- 3 garlic cloves, minced
- 1–2 tablespoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 2 1/2 cups low sodium vegetable broth
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 1/2 cups frozen sweet corn, or 1 1/2 cups fresh corn from 3-4 cobs
- 1 14.5 oz can fire-roasted tomatoes
- 1 can pumpkin puree
- 1.5 ounces dark chocolate, chopped
- Your favorite chili toppings, like shredded cheese, avocado, sour cream, etc.
Instructions
Heat a large pot or Dutch oven with at least a 3.5 quart capacity over medium heat. Add the olive oil and once it shimmers, add the onion and a pinch of salt. Cook, stirring every minute or so, until the onions begin to turn golden and are just beginning to caramelize around the edges (about 8 minutes).
Add the diced sweet peppers (or bell pepper), poblano, and garlic. Cook, stirring regularly, until the peppers have softened (about 5 minutes). Stir in the chili powder (use 1 tablespoon for less spicy and 2 tablespoons for more spicy), smoked paprika, cinnamon, and oregano. Cook for 1 additional minute then add the vegetable broth, drained beans, corn, the whole can of fire roasted tomatoes including the juice, the pumpkin puree, the chopped dark chocolate, and a big pinch of salt (about ¾ to 1 teaspoon).
Stir to combine then cover the pot and reduce the heat to medium low. Cook the chili for 25-30 minutes, covered. Stir occasionally to ensure the bottom doesn’t burn.
Taste the chili, add more salt as needed, then serve. Add your favorite toppings like shredded cheese, diced avocado, sour cream, tortilla chips, etc.
Store leftovers in an airtight container in the fridge and enjoy within a week. Reheat leftovers in a pot on the stove over medium or in the microwave.
Leftovers can also be frozen! Freeze for up to 3 months.
Notes
- For a less spicy chili, use 1 tablespoon of chili powder and leave out the seeds of the poblano. For a more spicy chili, include the seeds from the poblano, use 2 tablespoons of chili powder, and add cayenne pepper to taste.
- The darker the chocolate the better! Make sure to use a chopped dark chocolate bar, not chocolate chips, as it will melt and incorporate into the chili much easier. If you’re vegan, make sure to use a vegan friendly dark chocolate.
- There’s no need to thaw the frozen corn before adding it to the chili. If you prefer to use fresh corn, you’ll need about 3-4 cobs to yield enough for the recipe. You can also use a drained can of corn if you happen to have one in your pantry.
- Once you cover the pot and reduce the heat, the 25-30 minutes of cooking time allows the chili to fully heat through and the flavors to mingle and develop.
- If you want a smokier flavor, I recommend charring the sweet peppers and poblano peppers first. You can see how to do that in this recipe.
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Category: Dinner
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