This pumpkin chili is a classic fall-style dish. It’s full of tasty spice, vegetables, and just enough grated cheddar cheese to make it extra decadent.
It can be served over white or brown rice or as soup for a cold winter evening.
Although pumpkin is often associated with Thanksgiving, there are many recipes you can use pumpkin with all year long. Pumpkin can be enjoyed in everything from pies to soups to chili.
Abby Turner Pumpkin Chili Recipe
Prepare Time: 10 minutes
Cook Time: 45 minutes
Yield: 8 servings
- 1 Carrot, small
- 2 cloves Garlic
- 1 Jalapeno
- 2 Onions, small
- 200 g Pumpkin or squash
- 850 g Tomato
- 1 Celery stock, small
- 2 tbsp Tomato paste
Baking & Spices
- 1 tbsp Chili spice
- 1 Salt and pepper
Oils & Vinegars
- 1 Oil
Beer, Wine & Liquor
- 125 ml Red wine
- 125 g (4.4 oz) superfine tsp
1. Preheat the oven to 180˚C (356˚F). Take about 2 tbsp vegetable oil and coat the bottom of an ovenproof baking dish. Then take the pumpkin, peel it and cut it into cubes. Spread them on the baking sheet and bake for approximately 20-30 min or until golden brown and tender. You can also microwave pumpkin for 5-7 min only if you have no time or you don’t want to use an oven.
2. As pumpkin cooks, prepare onions, garlic, celery, carrot, and pepper and chop them short so that they will fit in a pan later on for cooking – this way, we’ll not have to cut them again when we start putting everything together in a pot. Turn the heat to medium-low and start cooking vegetables with a little bit of oil, stirring occasionally. Cook until they start coloring a bit more and slightly soften/soften. Stir them often during the process so that things do not burn.
3. When everything is done, add tomato paste, crushed tomatoes, and wine, and put in all spices like salt, pepper, and chili.
4. Add cooked pumpkin cubes to the mixture. Mix everything well with a wooden spoon or spatula until combined well – it will be mushy at first but get better as the sauce cooks. You can even go so far as to add a few more spices or something like that if you want.
5. Turn the heat up to a medium, boil, and simmer for about 15 minutes, stirring every 5 minutes or so.
6. Add salt/pepper and chili spice to taste – add 2-3 tbsp water if it’s too dry.
7. Top with grated cheddar cheese (optional). I’ve added 4 tbsp, but that could change depending on your preference – you can add more or less depending on your taste.
(Note: You can also add beans if you want – I have not yet tried it, but my friend did and had great success with it.)
8. Serve over white or brown rice or as soup for a cold winter evening.
Pumpkin Chili 🌶️🎃 Delicious Vegan Recipe
Nutrition Facts Per Serving:
- Calories: 60
- Total Fat: 2 g
- Total Carbs: 11 g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 1 g
How Should I Serve Pumpkin Chili?
Cook rice or pasta noodles. Remove from the heat, stir in the pumpkin chili, and top with a sprinkle of Parmesan cheese.
What Toppings Goes With The Pumpkin Chili?
Top with chopped red onions, cilantro, sour cream, and/or cornbread croutons.
Are Pumpkin Chili Good For You?
Pumpkin is an excellent source of vitamin A and potassium. It also has more fiber than a cup of broccoli and a cup of tomatoes.
This chili recipe is cholesterol-free, low in saturated fat, and a good source of dietary fiber, phosphorus, magnesium, and manganese. It’s also rich in vitamin C, riboflavin (vitamin B2), and several powerful antioxidants.
In addition to all of this, pumpkin is high in iron, which helps transport oxygen throughout your body. Iron also plays an important role in forming red blood cells and transporting oxygen within the cells.
I hope you enjoyed this pumpkin chili recipe as much as I did. Let me know what you think in the comments below. Stay Healthy and Happy!