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Pumpkin Chili

(updated )

Pumpkin Chili
I've wanted to create my own favorite pumpkin chili recipe for a while. It finally came to me that it's easy to combine pumpkin and spices to serve up a warm bowl of chili.

I top my bowl with cashew ricotta cheese, green onions, and cilantro. But don't let me stop you there. Sliced avocados, diced red onion, and other toppings are surely welcome. I thin out the ricotta cheese a bit so it has the texture of sour cream.

This is vegetarian and plant-based as written, however omnivores have no fear. It is a great base to add your favorite ground protein. And, for a complete treat, have this with cornbread.

While this year's Halloween is going to be different, and you may not be going from house to house for treats, or parading in costumes, or even sharing it the way you normally would, a warm bowl of pumpkin chili will warm you up.

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5 from 1 vote

Pumpkin Chili

Update on 10/4/20: I reduced the amount of cloves from ½ to ¼ teaspoon, and added salt (which I left out before). Cloves are a strong spice so you could even go to ⅛ teaspoon. I also added the beans or ground turkey so you can get a general idea of the nutritional info when they're added.
I like my chili simple, but feel free to add what you like, for example you can add 1 cup of black beans, sweet potatoes, or mushrooms, or all of them! And if you're an omnivore, add 1 cup of browned ground meat.
I add at least 1 tablespoon of maple syrup but I like things a bit on the sweet side. You don't need to add any sweetener, or add to taste. The sweetener also helps to cut the acidity of the tomatoes.
I seem to have enough liquid using the Pomi tomatoes however if your chili seems too thick you can add some water, tomato juice, or stock to the pot.
Use honey in place of maple syrup for SCD.
Servings: 4 servings
Calories: 184kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion peeled and diced
  • 1 small red bell pepper cored and diced
  • 26 ounces chopped tomatoes
  • 1 cup pumpkin puree
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 tablespoon maple syrup
  • 1 cup butternut squash, bite-sized pieces raw or slightly cooked
  • 1 cup pre-soaked beans or cooked ground turkey or chicken
US Customary - Metric

Instructions

  • In a large pot over low heat, add the olive oil and the onions. Cook for 5 minutes or so, or until the onions are becoming translucient. Stir occasionally.
  • Add the red peppers and cook for another few minutes.
  • Add the tomatoes, pumpkin puree, salt, all the spices, honey or maple syrup, and the butternut squash.
  • Simmer for 15 minutes or so.
  • Serve hot with your favorite toppings. Refrigerate leftovers for a few days or freeze for a few months.

Nutrition

Calories: 184kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 800mg | Fiber: 9g | Sugar: 11g | Vitamin A: 13543IU | Vitamin C: 29mg | Calcium: 113mg | Iron: 4mg

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    Recipe Rating




  1. Penelope says

    5 stars
    Yummy!

    I did add stock as my butternut squash was uncooked and the pot looked thirsty. I also used the whole red pepper and added some balsamic vinegar at the end for a bit of a bite.

    So delicious! Thanks, Erica.

    Thanks for this

    Reply

    • Erica says

      Sounds great! You're welcome 🙂

      Reply

  2. Julz says

    Is there enough liquid from the tomatoes? Or do you also add stock?

    Reply

    • Erica says

      I don't add stock. The brand of tomatoes I use is enough, along with the pumpkin puree. But if you find it's too thick you can add some water, tomato juice, or stock.

      Reply