Pumpkin Chili
July 27, 2026
Nothing introduces the Hallowe'en season better than pumpkin chili! Did you know white pumpkins are the ones preferred by gourmet chefs? If prepping a real pumpkin seems like a lot of work (it is), just use canned pure pumpkin in this recipe.
Ingredients
- 1 onion, chopped
- 5 cloves garlic, minced
- 3 carrots, diced into chunks
- 3 tbsp sunflower oil
- 1 15-oz cans black beans, rinsed
- 1 can kidney beans, rinsed
- 1 can cannelini beans, rinsed
- 2 14-oz cans diced tomatoes, undrained
- 1 bay leaf
- 1/2 tsp basil leaves
- 1 tbsp chili powder
- 1/2 tsp dried marjoram
- 1/4 tsp dried pepper flakes
- 1 cup pureed pumpkin, with 1/2 cup chunks--or pumpkin puree canned (not pie filling)
Directions
- Step 1 In a stockpot, cook onion, garlic and carrots in oil until crisp-tender.
- Step 2 Drain rinsed beans well and add to stockpot with seasoning. Add pureed pumpkin and chunks.
- Step 3 Bring to a boil, then cover and simmer for 5 minutes.
- Step 4 This chili freezes well. Remove the bay leaf after thawing it out, then pour into saucepan and let simmer, stirring occasionally.
