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Pumpkin chili recipe

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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


  • 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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{ 131 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! πŸ™‚

  • 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 [email protected] 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 & purΓ©ed?

    • 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! πŸ™‚

  • 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 CafΓ© 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!

  • [email protected] 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 πŸ˜€

  • 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 πŸ™‚

  • 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 πŸ™‚

  • I love this! Pumpkin at its best. Thanks, Julie πŸ™‚

  • 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! πŸ™‚ 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! πŸ™‚

  • 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! πŸ™‚

    • Julia November 5, 2013, 11:30 pm

      Yes, Shashi, I am sure you will love this recipe – try it! πŸ™‚

  • 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-)



  • [email protected] 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 πŸ™‚

  • 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!

  • [email protected] 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 πŸ˜‰

  • 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. πŸ™ 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. πŸ˜‰ 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. πŸ™‚

  • 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! πŸ™‚

    • 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?

    • 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! πŸ™‚
    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! πŸ™‚

  • 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! πŸ™‚ 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. πŸ™‚

  • 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 πŸ™‚

    • 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!!

    • Julia October 22, 2014, 3:01 pm

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

  • Kandy October 23, 2014, 3:56 pm

    I am trying to do more of a plant based diet (taking chemo) and have been looking for a good chili recipe. Love that you use the “normal” chili spices! Thinking I might use a can of Rotel tomatoes with chili’s. I will be the only one eating this as hubby has to have meat in his and he won’t try my veggie dishes…his loss! Thank you again for this beautiful chili, can’t wait to make it!

    • Julia October 27, 2014, 3:06 pm

      So sorry to hear about your chemo, Kandy! πŸ™ I wish you very best and wish a complete recovery! I know what you’re saying that your hubby won’t eat the dish if it doesn’t have meat in it – my husband is the same way. πŸ˜‰ You could always add cooked meat into his portion of the chili.

  • Shannon c October 30, 2014, 1:26 pm

    We made this last night as I am a pumpkin addict. Sadly we found it kind of bland! I’m not sure what I did wrong. πŸ™

    • Julia November 3, 2014, 3:22 pm

      I would add more spices to your taste: more cumin, more chili powder, and, most importantly, enough salt! Undersalting this dish could result in dish tasting bland for some people. Remember, pumpkin puree in general is pretty bland and unflavored – so you have to add enough salt to bring out the pumpkin flavor!

  • Amanda November 5, 2014, 12:49 pm

    It was good but does any one know the calorie, fat, fiber, and sodium count?

  • Ernetta November 6, 2014, 4:57 pm

    Julia, I love your recipe and will try it but I’m confused…you say this is a chili recipe, but then above you say “This is a stew”….??

    • Julia November 11, 2014, 3:16 pm

      Ernetta, isn’t chili a type of stew? πŸ™‚ That’s what I always thought! πŸ™‚ It’s definitely not a soup! πŸ™‚

  • Steve Lassoff November 7, 2014, 10:43 pm

    This sounds great! We shared this in a blog here: http://wedigfood.com/foodie-blog/10-delicious-vegan-soups-for-fall. We a building a community of vegans and would love for you to hop over and leave a recipe.

  • Chris November 18, 2014, 11:19 am

    Tried this last night. This was so good! Thanks for making something that is vegan, easy and tasty.

  • Anne November 19, 2014, 10:42 pm

    Made this last night. Heed Julia’s warning and taste your chilly powder first! Apparently mine is extra spicy. I could barely eat a few bites without my mouth being on fire! I may or may not have cried a little bit…

    That being said, I added some extra pumpkin and some Greek yogurt to my pot. It definitely made the dish more mild and the yogurt added a surprising twist – I think it actually helped bring out that pumpkin flavor.

    Overall, LOVED the pumpkin chili and will definitely make it again (but using less chili powder haha). Also really appreciated how quickly the dish came together!

  • Gouda For You November 22, 2014, 1:10 am

    Fell in love with your recipe and I shared it on my blog πŸ™‚ You can check it out here: http://goudaforyou.com/2014/11/21/fall-recipes-favorite-food-blogs/

  • Rachel December 6, 2014, 11:22 am

    I just made this and it wasn’t that flavorful. I didn’t even taste the pumpkin. If I make this again, I’ll add a whole can of pumpkin.

  • Jessica January 9, 2015, 6:07 pm

    I made this tonight and used a whole can of pumpkin and two whole cans of beans. I used black and cannelloni because that is what I had. I added some yellow sweet peppers and frozen corn for color. It was delicious and easy!

  • A Rehman May 6, 2015, 8:41 pm

    Thanks for nice recipe

  • Alvina August 11, 2015, 1:14 pm

    Just made this and it is very tasty! Made a double batch and now I have lunch for the week! Thank you.

  • Tanya C September 18, 2015, 12:02 pm

    I made this recipe last night, it was very good! I will definitely be making it again.

  • Heather Blaise September 22, 2015, 3:39 pm

    Hi Julia,
    I’m doing an article on 4 FEEL GOOD, LOW CARB PUMPKIN RECIPES TO MAKE THIS FALL and I’d like to feature this recipe as one of them if that’s okay with you? It was delicious! I also pinned this on one of my boards on Pinterest. Thank you for sharing it. πŸ™‚
    Of course I will credit back to you with links which will drive more traffic to your site. Please let me know if that doesn’t work for you.


    Here are my Pinterest boards to see our pin: https://www.pinterest.com/4HourBody/
    Here’s my website to check out the article: http://www.4hourbodygirl.com

  • Jana September 24, 2015, 10:31 am

    Can you do this in the crockpot you think?

  • Jana September 24, 2015, 2:47 pm

    Can you do this in The crockpot?

  • mellisa September 27, 2015, 11:38 am

    hello, did you drain the black beans first before adding or just put in whole can?

  • Cara September 28, 2015, 8:31 pm

    Did you use the liquid in the canned tomatoes?

  • Monica October 3, 2015, 10:12 am

    This was really good! I doubled it and added even a little extra pumpkin puree. Served with pumpkin cornbread. Was a hit with everyone in my family! Thanks for sharing

  • Jaimee October 6, 2015, 9:40 am

    This was SO amazing! I made it for dinner last night and I was shocked! We are trying to do the whole Meatless Monday thing and this recipe doesn’t even taste like there is no meat. So, I’m probably going to switch this recipe to a regular weeknight meal and choose another meatless meal for meatless mondays haha! Thanks for the recipe!

  • Heather October 27, 2015, 10:28 am

    I made this last night and have found a keeper! I’m a vegetarian, and this may become a go-to recipe for chili for me.

  • Jennifer December 1, 2015, 4:04 pm

    I made a double batch to bring to my daughter’s teachers as a vegan option for lunch during conference week. I was short on time so I appreciated this quick, simple recipe. It’s delicious and hearty. And I just got an email asking for the recipe. Definitely a keeper! Thank you.

  • Roberta April 5, 2016, 11:33 pm

    I have one vegetarian (well, pescaterian–spelling) coming to Thanksgiving dinner and wish to provide an alternative to turkey. This dish looks nice for that option. Do you know if it can be cooked and then freezed so that is a make ahead dish? Thank you.

  • Holly October 7, 2016, 10:52 am

    Delicious!! Gorgeous, yummy! Thanks! I used dry beans, boiled them for a good while before adding them to the chili and then used the water from the boil pot to loosen up the chili too. Cuz it seemed a little thick. Get all the goodness out of the beans that way!

  • Angel October 13, 2016, 5:13 pm

    Confused I follow the directions exactly and it came out very Bland no flavor at all and I definitely couldn’t taste the pumpkin and it I don’t know how I would have done anything wrong I followed the directions exactly

  • Ximena October 16, 2016, 5:40 pm

    Loved this dish!! Thank you would love to see more healthy vegan recipes

  • Brittany October 28, 2016, 1:27 pm

    This is great! I tweaked the recipe to make it more “family friendly” in my house. I added 1 lb ground turkey, and I used the whole cans of garbanzo beans and tomatoes (petite diced, no salt) and it’s delicious! I used chicken base instead of broth and just threw in a tsp of base in with a cup of water. I ended up added some more water towards the end. It made a good hearty chunky filling chili.

  • Sarah November 12, 2016, 7:14 pm

    I just made this for a Fall Potluck. It tastes amazing and I can’t wait for my friends to try it. Have a feeling it’s gonna be a hit. Thank you for this amazing recipe! Super easy and inexpensive to make.

    • Julia December 20, 2016, 5:26 pm

      Sarah, thank you so much for taking your time and leaving such a nice comment! I really appreciate it. And, I am so glad you liked the recipe! I love chili with mashed pumpkin – it tastes so good in the Winter!

  • Kandy March 16, 2017, 11:51 am

    I was looking at this recipe and the pumpkin chili with beef. I see that the amounts of cumin and chili powder are in tablespoons for this one and only teaspoons on the chili with beef. Is there any particular reason they are so different? I am going to use Beyond Meat crumbles to see if hubby will eat it without saying much!

    • Julia March 17, 2017, 2:56 am

      Those 2 recipes are similar – it’s up to you how much cumin and chili powder to use, 1 tablespoon or 1 teaspoon. In the case of this recipe (without beef), I felt like it needed stronger flavors, so I used more cumin and more chili than in the recipe with beef, but it’s ultimately up to your taste.

  • Marie November 14, 2017, 1:36 pm

    Can the Pumpkin chili be made ahead of time?


    • Julia November 24, 2017, 10:29 pm

      Absolutely! It’s even better when it’s made ahead of time and had been sitting in the refrigerator for a day or two. πŸ™‚

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