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Pumpkin chili recipe

Pumpkin chili with black beans and garbanzo beans, white beans, gluten free recipes and food, vegetarian recipes and food, clean eating, Fall food and recipes, Thanksgiving food and recipes, Russian food blog, pumpkin stew, pumpkin soup, pumpkin recipes

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This is a really-really yummy chili recipe! I am so happy to share this because it is such a winner and so different from a regular chili! I think I am surprised myself at how well this dish has turned out. I knew I liked pumpkin, and I knew I liked chili, so combining these two both into a pumpkin chili recipe seemed like a really good (and a really persistent) idea in my head! Still, I had little doubts and dilemmas (like should I make it sweet or savory, add pumpkin pie spices or not, etc.). Well, I have no doubts any more! This is definitely a SAVORY pumpkin chili, without any sweetness or spices that are usually associated with pumpkin. I wanted this to be a chili, first and foremost, so the only spices here are chili and cumin, just like in a regular chili. No cinnamon, no nutmeg, no pumpkin pie spices. I love how savory this dish has turned out to be, and I just love savory pumpkin recipes! In fact, I almost ate the whole pot of this chili today, all by myself, for lunch and for dinner – it’s that good and addicting!

Pumpkin chili with black beans and garbanzo beans, white beans, gluten free recipes and food, vegetarian recipes and food, clean eating, Fall food and recipes, Thanksgiving food and recipes, Russian food blog, pumpkin stew, pumpkin soup, pumpkin recipes

This is a vegetarian stew: I did not include any meat (even though next time I might), instead I included 2 types of beans: black beans and garbanzo beans (any white beans will do too). Just like with any chili recipe, the spiciness is a very individual thing, so while I put my measurements for the cumin and chili spices, use your own taste as a guide: add less or more cumin or chili powder, depending on how spicy and flavorful you like you chili, and also depending on how SPICY your chili powder is to begin with. Don’t dump 2 tablespoons of chili powder without tasting first how the stew tastes just with 1 tablespoon. And also, make sure to season the chili with salt at the same time you’re adding spices, because that will help you to get the right amount of seasoning and spiciness.

Pumpkin chili with black beans and garbanzo beans, white beans, gluten free recipes and food, vegetarian recipes and food, clean eating, Fall food and recipes, Thanksgiving food and recipes, Russian food blog, pumpkin stew, pumpkin soup, pumpkin recipes

I don’t know if it was me who was so hungry when I made it, or if this pumpkin chili is SO good I just couldn’t help myself but eat it – keep in mind that this stew disappears really fast! This recipe produces 4 lunch-sized servings (or, in my case, 2 single servings consumed within several hours by one person – me). So, feel free to double the recipe if you plan to serve this for dinner as the only meal for 4-6 people.

Pumpkin chili with black beans and garbanzo beans, white beans, gluten free recipes and food, vegetarian recipes and food, clean eating, Fall food and recipes, Thanksgiving food and recipes, Russian food blog, pumpkin stew, pumpkin soup, pumpkin recipes

Pumpkin chili with black beans and garbanzo beans

Total time: 40 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes
  • 1 cup vegetable stock or water
  • 1 can black beans (15 oz, 425 g)
  • 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans
  • 1 tablespoon cumin powder (start with half the amount, and add more, to taste)
  • 2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes and also on how spicy your chili powder is)
  • salt and pepper

makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people!

1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.

2) Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.

3) Serve in soup bowls, garnished with chopped green onion.

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{ 72 comments… add one }

  • Angie Schneider November 4, 2013, 5:06 am

    I made some chili con carne with pumpkin instead of tomato yesterday too. So delicious with pumpkin!

    • Julia November 5, 2013, 1:59 am

      Yes, I am glad you like it too! :)

  • Ashley November 4, 2013, 6:59 am

    I really love savory pumpkin recipes – and this chili sounds fantastic! I love all the beans in here too. Trying different chili recipes is so fun this time of the year!

  • helen brady November 4, 2013, 8:59 am

    More or a question than a comment — Is the pumpkin pureed (as in Libby’s) or chunks. The recipe sounds delicious and I would like to make it soon.

    • Julia November 5, 2013, 1:54 am

      Helen, yes, it’s pureed pumpkin from the can. No chunks. I’ve purchased Shurfine brand, the only ingredient listed on the can was pumpkin (no additives, no spices, etc., just pure pumpkin puree).

  • Monique November 4, 2013, 9:06 am

    It must be delish..I would not miss meat at all.

  • Denise Browning@From Brazil To You November 4, 2013, 9:29 am

    Yum! A great dinner for chilly days…

  • Ari @ Ari's Menu November 4, 2013, 10:50 am

    I would devour this stuff pretty quickly too! I love pumpkin and chili!!

  • Christy November 4, 2013, 11:36 am

    When you say a cup of pumpkin, do you mean pre-cooked & puréed?

    • Julia November 5, 2013, 1:54 am

      Yes, I actually bought a can of pureed pumpkin, where the only ingredient on the can is pumpkin. You can also pre-cook it and puree it – I’ve done that before.

  • Kiran @ KiranTarun.com November 4, 2013, 12:08 pm

    Yum!! I love that this is a vegetarian chili. need to try ASAP!

  • Deb November 4, 2013, 1:34 pm

    With the cold dark evenings ahead my family would love to arrive home to a comforting bowl of Pumpkin Chili! A perfect recipe for Meatless Monday!

    • Julia November 5, 2013, 1:55 am

      Yes, it is! And I published it on Monday, without realizing how perfect it is for Meatless Mondays! :)

  • Barb November 4, 2013, 5:15 pm

    This looks so delicious! Must try!

  • Ash-foodfashionparty November 4, 2013, 7:32 pm

    Yummy, I love vegetarian chili, goto get on it soon.

  • Matt @ Runner Savvy November 4, 2013, 7:47 pm

    This looks delicious!

  • Terry November 4, 2013, 8:01 pm

    Did you use canned pumpkin? This sounds really yummy!!

    • Julia November 5, 2013, 1:56 am

      Yes, I used pureed pumpkin from the can. It’s only pure pumpkin without any spices or additives, I used Shurfine brand.

    • Terry November 5, 2013, 10:44 pm

      I can’t wait to make it!!

  • The Café Sucre Farine November 4, 2013, 9:17 pm

    Wow Julia, this looks fantastic. We took a cold turn here in NC, it was 37˚ this morning when we walked. This would be perfect! So warm and enticing!

    • Julia November 5, 2013, 1:57 am

      Oh yes, this chili would be perfect in the cold weather!

  • Christin@SpicySouthernKitchen November 4, 2013, 9:41 pm

    Looks amazing Julia! I love how full of beans it is. It’s the perfect vegetarian meal for a cold night!

  • Lisa H. November 4, 2013, 11:30 pm

    ooh yummy….I could have this anytime, love chilli and chickpeas :D

  • Tash November 5, 2013, 8:56 am

    Hi Julie!

    Ahhh, there is nothing quite like coming home to a pan of something warming and slightly spicy and a bowl of fluffy rice! Yum! I like pumpkin/squashes too and am always looking for new ways to incorporate them (curries are one of my favourites!) and this looks like another one to add to the repertoire!

    Re: your comment. I cannot believe that it has been a year already! Time really is flying by and I cannot believe that we have almost finished 2013! Insane.

    Best wishes,

    Tash :)

  • Tash November 5, 2013, 8:57 am

    *Oh no! I said Julie not Julia (darn typos!) Ack! Sorry!

  • Laura Dembowski November 5, 2013, 10:29 am

    Whenever I make soup I really like I end up eating almost the whole pot too, and I can see why you liked this so much! Great use of pumpkin!

  • Natasha @ The Cake Merchant November 5, 2013, 12:03 pm

    There aren’t enough savory pumpkin recipes out there, and I love that this is vegetarian and easy to make! Pinning!

  • Baltic Maid November 5, 2013, 12:51 pm

    I love pumpkin and chili but combining these two in one dish never occurred to me. Brilliant idea! Looks delicious!

  • Consuelo @ Honey & Figs November 5, 2013, 1:05 pm

    This looks so delish that I think it would only make a single serving for me hahaha. Lovely pics, they make it look even tastier :)

  • ela@it's better when I make it myself November 5, 2013, 1:09 pm

    I love this! Pumpkin at its best. Thanks, Julie :-)

  • genell November 5, 2013, 2:01 pm

    I made this last night. I was hesitant about the pumpkin, even though I love pumpkin, but this was phenomenal! I loved it and so did my husband. I actually didn’t have any cumin so I threw in some pumpkin spice and all spice. It was so good. I’ll definitely be making this again but I want to try it with the cumin next.

    • Julia November 5, 2013, 11:29 pm

      So glad you liked it! :) I was skeptical too about how flavors would come together, even though I love pumpkin. I guess it’s because we’re so used to using pumpkin in sweet recipes and desserts. If pumpkin spice worked too, I’ve got to try it next! :)

  • Liz November 5, 2013, 7:08 pm

    What a wholesome, comforting and delicious chili!!! It’s beautiful, too!

  • Shashi @ http://runninsrilankan.com November 5, 2013, 7:36 pm

    This looks like such a wonderful chili! Thanks for sharing Julia!
    I love adding pumpkin to soups and stews…haven’t made chili with it yet…you have given me a reason I need to try this soon! :)

    • Julia November 5, 2013, 11:30 pm

      Yes, Shashi, I am sure you will love this recipe – try it! :)

  • Sarah K. @ The Pajama Chef November 5, 2013, 10:42 pm

    what a pretty chili!

  • Yelena November 6, 2013, 9:14 am

    What a perfect meal for a cold evening! I love food like that, it is simple and flavorful. And you photographed it very well. Very appetizing-)

    Hugs,

    Yelena

  • john@kitchenriffs November 6, 2013, 2:30 pm

    Oh, you’ve reminded me how good this can be! I’ve done this before, but for the last few years have been making sweet potato chili. But your version of pumpkin chili looks fantastic! Thanks for this.

  • Ashley @ Wishes & Dishes November 6, 2013, 5:10 pm

    What a great idea for chili that’s different and unique!! Now I’m craving chili :)

  • Nami | Just One Cookbook November 7, 2013, 12:16 pm

    I’m totally convinced! It looks super delicious (you take great pictures of food, it looks so real!) and I love chili…and you included pumpkin. This is awesome chili, Julia!

  • Pamela @ Brooklyn Farm Girl November 7, 2013, 12:36 pm

    Chili is one of my favorite meals, but with this added pumpkin it just takes it to a whole never yummy level that I can’t wait to eat!

  • rika@vm November 8, 2013, 6:54 pm

    Such beautiful pumpkin chili – full of vibrant colors and plant-based goodies! I’ve never thought about using pumpkin puree in chili, and that was a pretty clever idea! We are planning to make some vegan chili this week – so I might try adding pumpkin puree ;)

  • Suzanne Perazzini November 9, 2013, 7:40 pm

    That looks delicious and nutritious. I love cumin so much I add it to almost everything.

  • Tara K November 19, 2013, 3:11 pm

    Silly question but did you drain both cans of beans or use the liquid as part of the chili base? Looks delicious and I’m definitely making it tonight! I may add ground turkey to make it more appealing to the hubby…would you suggest this in addition to both types of beans or in place of one of them?

    • Julia November 25, 2013, 3:24 am

      Tara, your comment was sitting in my SPAM folder, so I only now was able to see it. :( Yes, I drained both cans of beans, especially black beans because otherwise the soup would have less appealing color. Garbanzo beans don’t really have to be drained. Turkey would be a great addition to this recipe! With both types of beans!

  • Christabel December 15, 2013, 7:13 pm

    Just made this, and it’s fantastic! I love spicy foods, so i added half a jalapeno and one spicy adobo in chili sauce- delish! And some coriander to add more flavor…yum

    • Julia December 18, 2013, 3:30 pm

      Christabel, so happy that you liked it! I love it spicy too, but most people don’t so I keep my spices moderate here. ;) But yes, I usually add some extra spices for myself, too!

  • Kathleen January 22, 2014, 10:59 am

    has anyone tried this in the crockpot?

    • Julia January 22, 2014, 2:47 pm

      Kathleen, I haven’t tried it in the crockpot – it cooks pretty fast on the stove top. One of the easiest and fastest meals I make!

  • Elise January 27, 2014, 12:15 am

    Made this and the flavor was so good! Ate it with cheese and rice. So good. Leftovers for days. Used the whole can of garbanzo beans.

    • Julia January 28, 2014, 2:40 pm

      Hi Elise! So happy to hear that you liked the dish! I love it too and cook it all the time, even now although the pumpkin season is technically over. :)

  • Vicki February 1, 2014, 11:45 am

    This looks so good, I’m cooking it tonight :-). And may I just say that good food is never out of season! :-)

    • Julia February 3, 2014, 3:12 pm

      Vicky, I am with you that good food is never out of season! I have my cans of pumpkin and make this curry all the time lately – for myself, my family, and friends!

  • Brenda April 1, 2014, 5:34 am

    I just made a double batch for dinner. Amazing recipe thank you so much for it

    • Julia September 25, 2014, 2:53 pm

      Brenda, you’re welcome! Glad you enjoyed it!

  • Janice HVM September 23, 2014, 7:31 pm

    Made this chili for dinner tonight. Hands down … The quickest and easiest chili I have ever made …. And soooo delicious! I can’t stop sneaking back for more. I doubled the recipe, and then threw in the extra cup of pumpkin I had left. Perfect! I don’t see how you could meas up this recipe. I’ve already shared it with my sister. Thanks Julie.

    • Julia September 25, 2014, 2:53 pm

      Janice – thank you so much! I also think this is a pretty straight forward and easy recipe. I made pumpkin chili so many times last winter! Can’t wait to start making it now this winter too!

  • Blair September 23, 2014, 8:10 pm

    I would like to know if the recipe can use fresh pumpkin from our garden. If not, is there a great recipe that calls for fresh pumpkin?
    Thanks

    • Julia September 25, 2014, 2:51 pm

      Blair, yes you can use fresh pumpkin by baking it first, similar to what I did with the butternuts squash here: http://juliasalbum.com/2013/10/how-to-make-butternut-squash-puree/

      In general, when I get fresh butternut squash or pumpkin, I always bake it first, then peel it, slice it or make it into a puree. Otherwise, it’s so hard to peel fresh pumpkin!

  • Samantha September 24, 2014, 7:11 pm

    I just made this tonight for dinner. I love how easy this was to throw together. I am the only vegetarian in the house, so this recipe was perfect for a filling meal–and leftovers to take to school with me tomorrow! I put avocado on top, simply because I love avocado and it is so good for me! :)
    Thanks for sharing this recipe! It will definitely become a staple this winter!

  • Natalie Rivera September 26, 2014, 2:43 pm

    i would like to know how much of each i need to double?? i need more for the next day and for my husbands Lunch for work

    • Julia September 30, 2014, 2:36 pm

      Just double everything! Might leave garlic at 4 cloves even though I would double it too! :)

  • Cindy Moriarty September 29, 2014, 1:36 pm

    Just wondering if anyone used sweet bell peppers in this recipe? I use them in my regular chili but I don’t know how it would taste with the pumpkin. I’m having a clambake/fall food party this weekend and this recipe would be perfect!! Can’t wait to try it!

    • Julia September 30, 2014, 2:37 pm

      Haven’t tried it with bell peppers but I think they would taste great in any chili!

  • Anna October 11, 2014, 12:01 pm

    I’m going to use butternut squash instead of pumpkin since our garden overfloweth! :) Thanks for the great looking recipe!

    • Julia October 14, 2014, 2:50 pm

      Great idea to use butternut squash! I have to make butternut squash chili too, sometime soon. :)

  • Suzie October 13, 2014, 6:02 pm

    So yummy! I used the full can of chickpeas and didn’t have cumin… this still came out delish and was so easy to make! Thanks for the recipe :)

    • Julia October 14, 2014, 2:50 pm

      Suzie – thank you! I am glad you liked the recipe!

  • Whitney October 20, 2014, 8:18 pm

    I loved the recipe! I also added some hot curry that I found at the international market. It was a great flavor addition and next time I think I might add a serrano chile as well. Thanks for the recipe!

  • Kat Ryan October 21, 2014, 1:20 am

    This was AMAZING!!! We LOVE it. I hope that you don’t mind, but I am going to post it to my blog on Wed in my Best of Fall post. You can check it out at
    www {dot} confessionsoftheperfectmom {dot} com
    Thanks so much!!
    Kat

    • Julia October 22, 2014, 3:01 pm

      So glad you liked it! Thanks for including it in your round-up!

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