Pumpkin Chili | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Monday, 08 September 2014 15:50

Pumpkin Chili

Yield: 5 – 6 servings


2 cups Sugar Pumkpin Peeled and cut into 1-inch cubes (Butternut Squash can be used as a substitute)

1 15oz can Garbanzo Beans rinsed

1 15oz can Cannelloni Beans rinsed 

1⁄2 cup of diced Onions

1 15oz can diced Tomatoes

1 Carrot, peeled and diced into 1⁄2-inch pieces

1 cup canned Pumpkin Puree

2 tbsp Olive Oil

1 clove Garlic, minced
1 tbsp Cumin Powder
1 tsp Chili Powder

2 cups Vegetable Stock

1⁄2 bunch Cilantro, cleaned and chopped

Salt and Pepper to taste



In a large pot, sauté the onions and carrots in the olive oil over medium heat for 5 minutes. Add the garlic, cumin and chili powder and sauté for 3 more minutes while stirring.

Add the sugar pumpkin, pumpkin puree, vegetable stock and tomatoes. Increase the heat and bring to a boil.

Reduce the heat, cover and simmer until the sugar pumpkin is almost tender.
Add the beans.
Simmer for 10 more minutes. Taste and adjust the seasoning with salt and pepper. Garnish with the chopped cilantro.

Serve over brown rice or your favorite pasta. 

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