Pumpkin Chili

Serves: 4

This is a really-really yummy savory chili recipe! It is a vegetarian stew, but feel free to add meat if you'd like.

Yield: 4 1-cup servings
Prep Time:
Cook Time:
Total Time:


1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
1 cup pumpkin puree (from the can or homemade)
1 cup canned tomato
1 cup vegetable stock or water
1 (15-ounce) can organic black beans
1/2 (15-ounce) can garbanzo beans or white beans
1 tablespoon cumin powder (start with half the amount, and add more, to taste)
2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes and also on how spicy your chili powder is)
salt and pepper


1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.

2) Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.

3) Serve in soup bowls, garnished with chopped green onion.

Source: juliasalbum.com

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