Vegetable Chili with Pumpkin and Kidney Beans

Tonight I tried a new chili recipe. I rarely deviate from my tried and true recipe that I’ve used for years, but I sampled this chili at the Common Market Owner’s Fest last weekend and have been anxious to try it at home. And now that its Fall, I try to do a lot of cooking with pumpkin.

2 Tbsp canola oil
3/4 Cup onions, chopped
1/2 Cup green bell pepper, stemmed seeded and chopped
1 Cup pumpkin, peeled seeded and chopped
1 Tbsp garlic, garlic
1 1/2 Tbsp chili powder
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp cayenne pepper
2 15 oz cans kidney beans – drained and rinsed
1 28 oz can diced tomatoes
1 28 oz can tomato puree
salt to taste

Heat the oil in a large pot over medium heat. Add the onions, bell peppers, and garlic – cook for 10 minutes. Add spices. Cook, stirring occasionally until the vegetables are softened and beginning to brown (approx 10 minutes). Add beans, tomatoes (with juice), tomato puree, pumpkin and salt and bring to boil. Cover and reduce heat. Cook, stirring occasionally, until chili thickens. Season with salt to taste. Simmer for 45 minutes to 1 hour.


Chili! Perfect hearty chili for a cool autumn evening. The pumpkin was an awesome addition, and made for quite a filling dish.

As a pleasant little after dinner snack, we had roasted pumpkin seeds. After washing the seeds from the pumpkin I cut up for the chili, I coated with melted Earth Balance vegan margarine and salt. I roasted in the oven for an hour at 300 F. They came out perfect!


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