Go Back
+ servings
Print

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 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 8 servings
Calories 148kcal

Ingredients

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

Calories: 148kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 696mg | Potassium: 670mg | Fiber: 6g | Sugar: 10g | Vitamin A: 11196IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 4mg