Pumpkin Chili

So I know April is a little past prime pumpkin season for most people, but I like to eat it all year. I found this recipe a couple of months ago, and it has quickly become one of my favorite lunch go-to’s. It’s simple, tasty, and if you invest the 30 or so minutes it takes to make you will eat great for days!


Pumpkin Chili

Adapted from: Fitness Magazine (January 2015)

Pumpkin Chili


1 tablespoon canola oil

1 medium onion, diced

1 (14.5 oz) can of diced tomatoes

1 can of pure (100%) pumpkin

1 can of black beans

1/2 cup uncooked bulgur wheat

1 teaspoon dried chipotle pepper

2 cloves garlic, minced

1/2 tablespoon cumin

1/2 teaspoon black pepper

3/4 teaspoon salt (optional)

2 1/2 cups water


In a large soup pot (or Dutch oven), heat the vegetable oil over medium-high heat. Then, add the onion, garlic, and salt (optional). Stir occasionally and cook for about 5 minutes, or until the onion is soft and translucent.

Next, add the tomatoes, pumpkin, beans, chipotle pepper, bulgur, cumin, black pepper, and water to the pot. Mix well and bring to a simmer. Reduce heat to low and stir again. Cover and cook for 15-20 minutes, or until the bulgur is soft.


Ideas for garnishing: avocado slices, plain greek yogurt, tortilla chips, and/or cilantro sprigs.


4 Comments (+add yours?)

  1. Annie
    Apr 15, 2015 @ 13:40:13

    This looks lovely and flavourful sweetie, and it’s still cold enough here that I know I’d enjoy it still! I shall have to give it a go!


  2. exlibrisheather
    Apr 20, 2015 @ 12:03:13

    Aww Thank you! I hope you enjoy it (if you do make it)!!! 🙂


  3. jessicabookworm
    Jul 20, 2015 @ 12:12:04

    This sounds yummy. I’m not sure I’ve ever seen tinned pumpkin in the UK.


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