Pumpkin Chili

This Pumpkin Chili is definitely one of our very favorites! Adding a can of pumpkin brings out the natural sweetness of the tomatoes and makes it rich and even a little indulgent. The pumpkin flavor is super mellow- so even the pumpkin skeptics are going to love this satisfying and flavorful chili.

Course dinner, Main Course, Soup

Cuisine American

Keyword Pumpkin Chili

Prep Time 10

Cook Time 40

Total Time 47

Servings servings

Calories 148kcal

Ingredients

1 tablespoon olive oil
1 medium onion
1 cup butternut squash cubed
1 tablespoon garlic minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cracked black pepper
15 ounce can pinto beans drained and rinsed
15 ounce can black beans
15 ounce can kidney beans
15 ounce can pumpkin
28 ounce can crushed tomatoes
2 cups vegetable broth you can use chicken broth
1/2 cup uncooked quinoa rinsed well
1 tablespoon molasses
1 tablespoon lemon juice

Instructions

Heat the oil over medium heat in a large stock pan or dutch oven.
Dice onion and butternut squash and add to pan. Saute for 5-6 minutes until onions have softened.
Add minced garlic, chili powder, cumin, coriander, paprika, salt and pepper. Stir to combine and saute for 1 minute to let the flavors release.
Add beans, pumpkin, crushed tomatoes, broth and quinoa and stir to combine. Turn heat up and bring to a boil.
Once boiling, reduce heat to a simmer, cover, and let cook for 30 - 40 minutes until the squash and quinoa are tender.
Stir in molasses and lemon juice, and adjust seasonings as needed. (If mixture is too thick, stir in a little more broth or water until desired consistency is reached).
Serve warm with your favorite chili toppings like sour cream or Greek yogurt, grated cheese, crumbled queso fresco, green onions, corn chips, chopped cilantro, chopped avocado, and jalapeno rings. Enjoy!

Nutrition