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Pumpkin Chilli


For the Chili:

  • 1 lb ground beef or turkey (optional for a vegetarian version)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups pumpkin puree (canned or homemade)
  • 4 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Spices:

For Garnish:
  • Sour cream or Greek
  • Chopped fresh cilantro
  • Diced avocado
  • Shredded cheddar cheese


  1. If using meat, heat a large pot over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it up into small pieces as it cooks. Remove the meat from the pot and set aside.
  2. In the same pot, add the olive oil and heat over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Stir in the ground cumin, chili powder, paprika, wound cinnamon, ground nutmeg, and cayenne pepper (if using). for 1-2 minutes to toast the spices and release their flavors.
  4. Return the browned meat to the pot (if using ). Add the black beans, kidney beans, diced tomatoes with their juice, pumpkin puree, and broth. Stir well combined.
  5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together. Taste the chili and adjust the salt, pepper, and spices to your liking.
  6. Ladle the pumpkin chili into bowls and garnish with sour cream, Chop cilantro, diced avocado, and shredded cheddar cheese, as desired Enjoy your delicious Pumpkin in Chili!
Pumpkin Chilli
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