October 18, 2011

Spicy Vegetarian Pumpkin Chili Recipe

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Boy howdy this is one of my favorite recipes of all time!  I love to make this recipe when I have company coming.  They always become really skeptical when I tell them what I am making.  Nobody knows what to think when I say it is Pumpkin Chili.  I love seeing their expression when they taste it and realize how delicious it is.  I imagine everyone is expecting the Chili to taste a bit like Pumpkin Chocolate Chip cookies.  But it's just a really savory and spicy Chili.  I also love that it is a vegetarian recipe.  I got this recipe from Prudence Pennywise who sadly hasn't posted a new blog in months.  She has such great ideas and I hope she comes back one of these days.  I hope you enjoy one of my very favorites.

You will need Canola Oil, Onion, Cilantro, Pinto Beans, Garlic, Ginger, Pumpkin Puree, Diced Tomatoes (or you can use the bottled tomatoes I recently posted), Carrots, Bell Pepper, Chili Powder, Cumin, Cayenne, Shredded Cheese, and Sour Cream.
Start by warming up a large pot over Medium Heat.  Add the Canola Oil once the pan is warm.

Add the Onion, Carrots, and Bell Pepper and stir everything around.
Then add in the Ginger and the Garlic and mix everything together well.  Allow this to cook about 5 minutes until the veggies begin to soften.

Now add in the Chili Powder, Cumin, and Cayenne.  Stir it all together and let it cook about 1 minute.  *Note I usually use 1 TBSP of Chili Powder and it still has a bit of a kick.  My kids will eat it so it isn't too much.  2 TBSP is way too spicy for my kids.

Now add in the Tomatoes and the Beans.  At this point I also add some Salt & Pepper to taste.  Probably a tsp of each cause you can add more later if needed.  Bring the pot to a boil then reduce heat to medium low and simmer 20-30 minutes until all the veggies are softened.  Stir frequently.

Make sure you check on your baby who is being WAY too quiet.  Chances are she is eating dog food.
Gross.  Now dig the dog food out of her mouth while she kicks and screams because dog food must be delicious.

Now that the baby is safely playing again back to the chili.  At this point you want to add in the Pumpkin Puree and you want to warm it through.  Taste again and adjust the seasoning to your liking.

Serve with a bit of Shredded Cheese, Sour Cream, and plenty of Cilantro.  Enjoy!

Spicy Pumpkin Chili Recipe
Source:  Prudence Pennywise

1 TBSP Canola Oil
1 Large Onion, Chopped
3 Cloves Garlic, Minced
1 tsp Minced fresh Ginger or 1/2 tsp dried
1 Large Bell Pepper, Chopped
2 TBSP Chili Powder (I usually use 1 TBSP so my little's will eat it)
2 Large Carrots, Peeled & Chopped
1 tsp Cumin
Pinch Cayenne
2 14oz Cans Pinto Beans, Drained
1 14oz Can Diced Tomatoes
1 C Pumpkin Puree
Top with Shredded Cheese, Sour Cream, and chopped Cilantro

Warm a Large Pot over Medium heat.  Once the pan is warm add the Canola Oil.  Then add the Onion, Garlic, Ginger, Bell Pepper, and Carrots.  Cook 5 minutes, stirring often, until veggies begin to soften.  Add the Chili Powder, Cumin, and Cayenne.  Stir everything together and cook for 1 minute.  Add the Beans & Tomatoes and bring to a boil.  Reduce the heat to medium low and simmer 20-30 minutes until all the veggies are softened.  Add the Pumpkin and warm through.  Serve with Shredded Cheese, Sour Cream, and Cilantro.


Approximately 8 Large Servings of Chili with no toppings

110 Calories
21 Carbs
2 Fat
5 Protein Pin It


  1. Sounds interesting! I've never heard of a pumpkin chilli before. I like that it's vegetarian and I may give it a try. Nice blog by the way.

  2. Thanks Bert! I think you will love it :)

  3. That looks delicious. I've just been saying on Facebook that I've never had pumpkin so am going to get one and try this recipe.

  4. Gemma I hope you try it because it tastes so good. This is a great recipe to try pumpkin out on because it doesn't have such a strong pumpkin flavor.