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!
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.
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
Total time: 40 minutes
- 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.