Dinner Lunch Mains Recipes Soups
Vegetarian Pumpkin Chili With Homemade Naan
This cozy pumpkin chili is thick, smoky and deeply comforting. Shredded roasted pumpkin melts into a rich tomato base filled with tender potatoes, browned carrots, fire-roasted tomatoes, pinto beans and black beans.
Serve each bowl with soft homemade naan brushed with melted butter for the ultimate fall dinner. It is hearty enough to feed a crowd, nourishing enough for a weeknight and cozy enough to make all weekend.
Ingredients you’ll need:
- Sugar Pumpkin: Roasted pumpkin melts into the tomato broth and naturally thickens the chili while adding earthy sweetness.
- Potatoes and Carrots: Make the chili substantial and give every bowl plenty of texture.
- San Marzano Tomatoes: Create the rich tomato base and balance the sweetness of the pumpkin and carrots.
- Fire-Roasted Tomatoes: Add smoky flavor without requiring hours of simmering.
- Pinto and Black Beans: Add plant-based protein, fiber and heartiness.
- Chili Powder: Brings warmth and depth without making the chili overwhelmingly spicy.
- Homemade Naan: Soft, buttery naan turns the chili into a complete fall dinner.
Why You’ll Love This Recipe
- Thick and hearty: Roasted pumpkin and potatoes give the chili a rich, substantial texture.
- Packed with vegetables: Every bowl is filled with pumpkin, carrots, potatoes, peppers and tomatoes.
- Plant-based protein: Pinto beans and black beans make the chili filling and satisfying.
- Perfect for fall: Pumpkin, warming spices and fire-roasted tomatoes make it especially cozy.
- Made for a crowd: The large batch is ideal for family dinners and weekend gatherings.
- Homemade naan: Soft, buttery naan is perfect for dragging through the thick tomato broth.
How to Make Vegetarian Pumpkin Chili
Start the Naan Dough
Mix the yeast with warm water and honey before adding the milk, egg, butter, salt and flour. Knead until smooth, cover and let the dough rise while you prepare the chili.
Roast the Pumpkin
Roast the pumpkin until completely tender, then remove the skin and shred or mash the flesh.
Cook the Potatoes
Boil the diced baby potatoes in salted water until fork-tender. Drain and set them aside.
Brown the Carrots
Sauté the carrots in olive oil until browned and slightly tender. Cooking them separately gives them deeper flavor.
Build the Tomato Base
Cook the onion, bell pepper and garlic until soft. Add the seasonings, San Marzano tomatoes, fire-roasted tomatoes, beans, cherry tomatoes and water.
Simmer the Chili
Simmer uncovered for 40 minutes, stirring occasionally, until the tomato base becomes thick and concentrated.
Add the Vegetables
Stir in the potatoes, carrots and roasted pumpkin. Simmer for another 10 to 15 minutes and adjust the seasoning.
Come Cook With Me
Tips for the Best Pumpkin Chili
- Use a sugar pumpkin or pie pumpkin rather than a decorative carving pumpkin.
- Roast the pumpkin until completely tender so it melts into the chili.
- Brown the carrots before adding them for deeper flavor.
- Drain and rinse the beans before stirring them into the pot.
- Simmer the chili uncovered so excess liquid can evaporate.
- Mash some of the pumpkin and potatoes into the broth for a thicker texture.
- Taste the chili after adding the pumpkin and adjust the seasoning as needed.
- Cook the naan in a very hot skillet to create puffed bubbles and golden spots.
- Brush the naan with butter immediately after cooking.
How to Store
- Fridge: Refrigerate the chili in an airtight container for up to 4 days. Store the naan separately for up to 3 days.
- Freezer: Freeze the cooled chili for up to 3 months. Freeze the naan separately for up to 2 months.
- Reheat: Warm the chili on the stove, adding a splash of water if it becomes too thick. Reheat the naan in a hot skillet or 350°F oven.
- Make Ahead: Roast the pumpkin and prepare the chili up to 2 days ahead. Make the naan dough the day you plan to serve it.
Frequently Asked Questions
What type of pumpkin should I use? Use a small sugar pumpkin or pie pumpkin. These varieties are sweeter and less watery than carving pumpkins.
Can I use canned pumpkin? Yes. Replace the roasted pumpkin with approximately 4 cups of plain pumpkin purée. The finished chili will have a smoother texture.
Is this pumpkin chili spicy? The base recipe is smoky and warmly spiced rather than hot. Add cayenne, chipotle powder or diced jalapeño for more heat.
Can I make the chili vegan? The chili itself is vegan. To make the naan vegan, replace the milk, egg and butter with your preferred plant-based alternatives.
Can I use different beans? Yes. Kidney beans, white beans or chickpeas can replace either the pinto beans or black beans.
Why is my chili too thin? Continue simmering it uncovered or mash some of the pumpkin, beans and potatoes into the broth.
Can I make the naan without a stand mixer? Yes. Mix and knead the dough by hand until it becomes smooth and elastic.
Other Recipes You'll Love
Recommended
Vegetarian Pumpkin Chili With Homemade Naan
Ingredients
Method
- Combine the yeast, warm water and honey in a large bowl. Let the mixture rest for 10 minutes, until foamy.
- Add the milk, egg, salt and melted butter. Stir in the flour until a soft dough forms. Knead until smooth, cover and let rise for 1 hour, or until doubled in size.
- Preheat the oven to 400°F. Cut the pumpkin in half and remove the seeds. Place it cut-side down on a parchment-lined baking sheet.
- Roast for 35 to 45 minutes, until completely tender. Let it cool slightly, remove the skin and shred or mash the flesh. You should have approximately 4 cups.
- Boil the diced potatoes in salted water until fork-tender. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the carrots and cook until browned and slightly tender, then set aside.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic and cook for another minute.
- Season with the salt, black pepper, chili powder and onion powder. Add any optional seasonings you would like to use and stir until fragrant.
- Add the San Marzano tomatoes, fire-roasted tomatoes, pinto beans, black beans, cherry tomatoes and water. Break up the whole tomatoes with a wooden spoon.
- Bring the chili to a gentle simmer and cook uncovered for 40 minutes, stirring occasionally, until thickened.
- Stir in the cooked potatoes, carrots and roasted pumpkin. Simmer for another 10 to 15 minutes. Mash some of the pumpkin and potatoes into the broth if you prefer a thicker chili.
- Taste and adjust the seasoning before serving.
- Divide the risen dough into 6 equal pieces and roll each piece into a ball. Roll each ball into a thin oval on a lightly floured surface.
- Lightly oil a skillet and heat it over high heat. Cook each naan for approximately 1 minute per side, until puffed with deeply golden spots.
- Brush the warm naan with melted butter and serve alongside the pumpkin chili.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Did you love this recipe?
If you make this, please leave a star rating so I know you loved it. And if you share it on Instagram, tag @wideeyedgiant. Seeing your versions is the best part!
Give it a share:
