Pumpkin Chili


It’s fall and chili and I bet there are many batches of chili simmering on stoves all over right now. Trying to use up some of the pumpkins we used for things other than baked goods I whipped up some pumpkin chili. If you don’t have any pumpkins this chili also works well with sweet potatoes. I would say this is medium on a spicy scale so if you aren’t a fan of spicy or are making this for children maybe add a little less cayenne pepper and chili seasoning and adjust each bowl after serving if more spice is desired for others. Sometimes I also like to add a dash of cinnamon.


Pumpkin Chili

Makes 6 servings

1 can, 14.5 ounces, stewed tomatoes

1 can, 14.5 ounces, diced tomatoes

PUMPKIN 3 lb pie pumpkin cleaned and cut into 12 wedges, save the seeds to make Spicy Pumpkin Seeds

2 cans, 14-16 ounces, kidney beans, black, or pinto beans rinsed and drained

1 white onion, chopped

1 red bell pepper, chopped

1 c chopped carrots

2 garlic cloves, minced

2 tsp chili powder

1/2 tsp cumin

1 tsp cayenne pepper

1 tsp sea salt, or to taste

Black pepper, to taste

2 TBSP extra virgin olive oil, divided

6 ounce tomato paste

Spicy Pumpkin Seeds, optional, recipe below


Preheat oven to 400. Sprinkle pumpkin wedges with salt and pepper and bake for  45-60 minutes, or until tender.  In large pot heat olive oil and cook onions 2-3 minutes. Add carrots and red pepper and cook until tender. Grate in garlic and cook 1-2 minutes. Add tomatoes, beans, and seasonings. When pumpkin is cooked remove peel, cut into chunks, and add to chili. Simmer for 30-45 minutes. Add tomato paste to thicken. You can serve your chili at this point or continue to simmer on low, checking and stirring often, until ready to serve. Serve with baked pumpkin seeds (Spicy Pumpkin Seed Recipe below), or toppings of choice. I also like to serve chili in pumpkin shells if I am cooking other pumpkins at the same time, removing insides of those pumpkins to use for baking or other things before serving chili in them. Enjoy!


Pumpkin Chili


Spicy Pumpkin Seeds

used seeds from two pumpkins

1 tsp sea salt

1/4 tsp cayenne pepper

1/8 tsp cinnamon

coconut oil spray or extra virgin olive oil


Preheat oven to 400. Clean pumpkin seeds. Line a baking sheet with foil, spread out pumpkin seeds and spray with coconut oil spray or toss with olive oil and spread on pan. Mix together salt, cayenne pepper, and cinnamon. Sprinkle on top of pumpkin seeds and back 15-20 minutes, watching, until desired doneness or nice and golden.