Pumpkin Chili

Pumpkin Chili

Tis the season of slow cooked meals, chilis, stews and soups. This pumpkin chili is an absolute delight to the palette. Don’t let the pumpkin fool you, it’s both subtle and enticing at the same time. Bon appetit!


2 tablespoons olive oil or butter
1 red onion, diced
2 bell peppers, diced
1 jalapeno, diced (optional)
3 carrots, peeled and diced 
5 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 can pumpkin puree (can substitute with sweet potato)
1 can diced tomatoes with their juices

1 cup frozen corn, (optional)
3 cups vegetable borth
1 can black beans, rinsed and drained
1 can cannel beans, rinsed and drained

Garnish Options:
Cheddar Cheese
​Sour cream
Raw onions


  • Heat oil or butter in a stock pot over medium heat
  • Set aside 1/4 cup of onions if you plan to garnish with them. Add remaining onions, bell peppers, carrots, and jalapeño to the stock pot. Sautés for 10-12 minutes until it starts to brown
  • Add in the garlic and spices, sauce for another minute
  • Add in the pumpkin, tomatoes with their juices, broth, beans and optional corn – stir
  • Bring to a boil, reduce heat to low. Simmer with lid partially covering for 30 minutes, stirring occasionally
  • Add salt and pepper to taste and serve with your choice of garnish

​*Freeze leftovers for a rainy day, this is even better the next time when no cooking is required! 

Photo by Canva

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