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The Best Vegetarian Pumpkin Chili

Pumpkin and butternut squash chili = the best Fall chili ever! Completely vegetarian, thickened with cornmeal, warmly spiced, this chili is a bowl of Fall comfort food. 
Course Main Course, Side Dish, Snack, Soup
Cuisine American
Keyword chili, fall, pumpkin, squash, vegetarian, veggie
Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings 8 bowls
Calories 340 kcal
Author Lillian

Ingredients

  • 2 tbs olive oil
  • 1 large white or yellow onion big dice
  • 1 large bell pepper big dice
  • 1 large butternut squash big dice
  • 1 large turnip big dice
  • 2 tbs butter
  • 1/2 cup cornmeal
  • 1/2 cup water
  • 1 16 oz. can pumpkin puree
  • 1-2 tbs tomato paste
  • 4-6 cups vegetarian broth can sub chicken
  • 1 can (28-30oz) diced tomatoes do not drain
  • 4 tbsp chili powder I use a pre-made packet
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp red chili flakes
  • 1 tsp cinnamon
  • 1 tsp salt always add more salt to taste!!!
  • 1/4 cup molasses
  • 2 tbs brown sugar packed
  • 1-2 cups corn kernels
  • 1 can (15 oz) red beans drained and rinsed
  • 1 can (15 oz) white northern beans drained and rinsed

Toppings!

  • Fritos corn chips
  • cornbread
  • sliced cabbage
  • sliced onions
  • sliced radish
  • shredded sharp cheddar cheese
  • sour cream

Instructions

  1. Heat up a large 6 quart pot to medium high heat and add olive oil and onions and bell peppers. Sautee until edges turn dark and crisp, about 7-10 minutes. Add turnips and butternut squash, cook another 5 minutes. Add butter, melt and add cornmeal, mixing everything together for 1-2 minutes. Add water and let mixture thicken. Lower heat, then add pumpkin puree, tomato paste and vegetarian broth, all the seasonings, molasses, and brown sugar.

  2. Let simmer for at least 1 hour. The flavors continue building as it simmers. I usually simmer mine for close to 3 hours. When you are getting ready to serve, add the beans and corn and cook for just another 30 minutes. This helps the beans and corn retain their texture, especially the beans. Serve hot with plenty of options for toppings.

Recipe Notes

I make this on the stove top because this is one my favorite recipes and I like to be hands on. You can definitely make this in the slow cooker, just cook on high for 6 to 8 hours.

This recipe was inspired by a recipe from The Kitchn. I have made many changes to the original recipe.

You can omit the turnip or replace it with more butternut squash or even sweet potato but I simply love turnips, and they don't get enough attention so I love using them here.