Pumpkin Chili

This is a great recipe, just in time for fall.   Full of flavor, it’s sure to please! The original recipe called for 1 can of pumpkin, but the chili wasn’t as thick as we like, so we added more pumpkin. We served the chili with honey wheat soft baked pretzels on the side.


  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 sweet yellow bell pepper, chopped
  • 1 large zucchini, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 to 2 cans (15 oz) pumpkin
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 3 cups vegetable broth
  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1/2 tsp salt


  1. In a large pot or dutch oven, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic; cook and stir until tender.
  2. Stir in the remaining ingredients, except for black beans. (Add additional pumpkin if you like a thicker chili) Cover and cook over low heat for 30 minutes.
  3. Add black beans and cook for 10 minutes, then serve.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s