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Pumpkin Spice Sweet Potato Chili

All the cozy flavors of Fall in a bowl. Chili, and soup in general, is pretty fool-proof when it comes to cooking and works well with whatever vegetables (and beans in this case) you have in your kitchen. Make a big batch and eat it all week or freeze the leftovers.

I like the starchiness the sweet potato adds to this dish and it pairs perfectly with the warming spices. Serve over grains or by itself for a filling lunch or dinner.

Makes 6 servings


  • 1 tbsp olive oil

  • 1 red onion, chopped

  • 2 bell peppers, chopped

  • 1 medium sweet potato, peeled and cubed

  • 1 jalapeño (plus another for garnish if desired)

  • 4 cloves garlic, minced

  • 1 C pumpkin purée

  • 2 C water or veggie broth

  • 28 oz diced tomatoes

  • 2 cans beans of choice, I used pinto and black beans

  • 1 tbsp. chili powder

  • 2 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp cayenne (adjust depending on desired spiciness)

  • 1 tsp cinnamon

  • 1 tsp pumpkin spice OR 1/4 tsp each ginger, cloves, and nutmeg

  • 1 tsp salt

  • black pepper to taste


Heat olive oil in a large pot on medium-high heat, add chopped onion and cook for 5 minutes. Add sweet potato, bell peppers, jalapeño and garlic and cook for another 5 minutes. Add in spices and mix everything to coat and cook for 30 seconds to 1 minute. Add in the remaining ingredients, bring to a boil, then cover and simmer for 45 minutes to 1 hour.

Garnish with sliced jalapeños, avocado, fresh cilantro, or whatever your heart desires!

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