If you love pumpkin as much as we do, get ready for a recipe that is guaranteed to delight! Pumpkin gives an otherwise savory plant-based chili a ton of body while also adding a slightly sweet and earthy flavor. Make this for one and save leftovers for the week ahead, or make it for the whole family to enjoy!
3cupsblack beans (home-cooked or BPA-free canned, drained and rinsed)
2tbsplime juice (freshly squeezed)
Garnish
cilantro (optional, chopped, to taste)
green onion (sliced, to taste)
avocado (cut into 1/2” cubes, to taste)
2tbsppepitas
Directions
1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2
Slice the top off each pumpkin, enough to get a spoon into the center, and scoop out the seeds with a spoon. Place the top (flat side) of the pumpkin on a cutting board and, with a sharp knife, carefully carve eyes and a mouth into each of the pumpkins (this is where you can get creative!).
3
Place the pumpkins on the baking sheet, inner side down.
4
Bake for 40 minutes.
5
While the pumpkin is baking, make the pumpkin chili: Heat a large stockpot over medium-high heat. Add the onions, carrots, and red pepper and cook until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
6
Add optional jalapeño, garlic, tamari, chili powder, cumin, and oregano. Mix until the spices are combined with the veggies.
7
Add tomatoes, pumpkin, 2 cups of vegetable broth, and beans. Mix well.
8
Turn down heat and let simmer for about 15 minutes, stirring occasionally. Add more vegetable broth if needed to reach the desired consistency.
9
Turn off heat and add 2 tablespoons of lime juice. Taste for additional lime juice as desired.
10
Spoon into the tops of the pumpkin and add cilantro, green onion, avocado, and/or pepitas, if desired.
Chef's Notes
Substitutions Use white or red onion in place of yellow onion.
Use another colorful bell pepper in place of red bell pepper.
Substitute serrano pepper in place of jalapeño pepper.
Instead of pureed pumpkin, use pureed butternut squash.
Substitute kidney beans, pinto beans, or other beans of choice in place of black beans.
Prep Ahead If making homemade beans, make them ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe or freeze for up to one month.
Storage Store pumpkin chili leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
2Candy Pumpkin (or other type of similarly shaped squash, see Chef’s Notes)
3cupsblack beans (home-cooked or BPA-free canned, drained and rinsed)
2tbsplime juice (freshly squeezed)
Garnish
cilantro (optional, chopped, to taste)
green onion (sliced, to taste)
avocado (cut into 1/2” cubes, to taste)
2tbsppepitas
Directions
1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2
Slice the top off each pumpkin, enough to get a spoon into the center, and scoop out the seeds with a spoon. Place the top (flat side) of the pumpkin on a cutting board and, with a sharp knife, carefully carve eyes and a mouth into each of the pumpkins (this is where you can get creative!).
3
Place the pumpkins on the baking sheet, inner side down.
4
Bake for 40 minutes.
5
While the pumpkin is baking, make the pumpkin chili: Heat a large stockpot over medium-high heat. Add the onions, carrots, and red pepper and cook until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
6
Add optional jalapeño, garlic, tamari, chili powder, cumin, and oregano. Mix until the spices are combined with the veggies.
7
Add tomatoes, pumpkin, 2 cups of vegetable broth, and beans. Mix well.
8
Turn down heat and let simmer for about 15 minutes, stirring occasionally. Add more vegetable broth if needed to reach the desired consistency.
9
Turn off heat and add 2 tablespoons of lime juice. Taste for additional lime juice as desired.
10
Spoon into the tops of the pumpkin and add cilantro, green onion, avocado, and/or pepitas, if desired.
