Quick & Easy Pumpkin Chili

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Quick and Easy Pumpkin Chili

It does feel great to be posting recipes from our garden again, this pumpkin chili recipe is definitely a winter warming favourite in our household, a really quick and simple meal that can be on your table in 40 minutes and 10 minutes of that is preparation time and another 20 minutes is allowing it to bubble and simmer away. It is full of all the flavours you associate with a good ol’ tex mex chili like cumin, tomato, beans and of course chili but the sweet earthiness of the pumpkin still stands up and remains the star of the show. Of course this is no better, or indeed worst than a beef or pork chili, it is different and when I am cooking food sans meat I like to celebrate the difference rather than turn the key ingredients in to meat substitutes… I make pumpkin chili because I want pumpkin chili, not because I want something to replace beef!

It is odd cooking for my little corner of the internet at this time of year, all summer I have been playing around on and off with darker photographs to break up the brightness and now I find myself almost exclusively taking photographs against a darker background… Of course this is due to the fact that it is now dark when I cook and take my pictures, we live right on the Eastern edge of the of the Central European Time Zone, so as I write this in the middle of November the sunsets at around 4:40, however by the time we get to midwinter that will be closer to 3:45! I see lots of chatter on the interweb from folk that get terribly sad because the nights draw in, I personally love it, there is something very satisfying about ‘closing up shop’ at 4pm, making a cuppa from the kettle that permanently sits on top of our wood burning stove (unless that spot is taken by mulled wine), before heading into the kitchen to make something warming like pumpkin chili 😀


Quick and Easy Pumpkin Chili

Who said chili needs beef? This spicy pumpkin chili will surprise and delight even the most committed of carnivores and may even turn a pumpkin skeptic!

Like this recipe? Then you should definitely check out this one!  14 Warming Winter Recipes
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Brian Jones


  • 25 g Butter.
  • 100 g Onion. Cut into a medium dice.
  • 1 Chili. Finely Sliced, I used a whole fresh cayenne pepper
  • 2 Cloves Garlic. Mashed into a puree.
  • 250 g Pumpkin. 25mm Dice.
  • 1 Tsp Ground Coriander.
  • 1 Tsp Ground Cumin.
  • 1/2 Tbsp Tomato Puree.
  • 200 g Tomato Passata. Tomato Sauce in the US
  • 1/2 Tsp Sweet Paprika.
  • 1/8 Tsp Cacao Powder.
  • 1/2 Tsp Dried Oregano.
  • 100 g Kidney Beans. Cooked.
  • 1 Tsp Honey.
  • 1/2 Tsp Sea Salt.
  • Generous grind of black pepper.


  1. Melt the butter over a medium heat and when melted add the onion and chili then cook for 5 minutes until translucent
  2. Add the Garlic and cook for a further minute
  3. Add the pumpkin, coriander and cumin and stir and allow to cook for 2 minutes
  4. Stir in the tomato puree, tomato passata, paprika, cacoa powder, oregano, kidney beans, salt, pepper and honey, cover with a lid and allow to simmer on low for 15-20 minutes

Recipe Notes

I like to serve this with brown rice for the nuttiness and a dollop of sour cream and some fresh chives.

Like this recipe? Then you should definitely check out this one!  Burmese Pumpkin Curry with Tamarind
Quick and Easy Pumpkin Chili
Quick and Easy Pumpkin Chili

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  1. Meaghan | Cook. Craft. Love. November 11, 2015 at 9:44 pm - Reply

    I have Hawaiian friends who eat rice with EVERYthing and they totally turned me on to serving chili over rice. Love it!

    • Brian Jones November 13, 2015 at 11:49 am - Reply

      Thank Meaghan, I was always bought up with chili and rice either that or smothered over a baked potato but I figured rice for this as baked potato and pumpkin was not the nest idea 😉

  2. Cristie | Little Big H November 13, 2015 at 9:32 am - Reply

    Yum, I’m loving this recipe. I’m always after vegetarian meal ideas and this is a good one.

    • Brian Jones November 13, 2015 at 11:55 am - Reply

      Thanks Cristie, we love this one… So much so that my wife demand I post the recipe ahead of schedule so that she can make it and it is not just stuck in my head 😀

  3. Helen @ family-friends-food.com November 13, 2015 at 12:25 pm - Reply

    Ooh, I love a veggie chilli and this one looks delicious! I like that you’ve used big chunks of pumpkin. This will be great now that the nights are drawing in 🙂

    • Brian Jones November 13, 2015 at 2:27 pm - Reply

      Thanks Helen, it certainly is a big bowl of warming joy and I love a pumpkin chili… Ah heck I just love pumpkin 😀

  4. Robyn @ Simply Fresh Dinners November 13, 2015 at 3:19 pm - Reply

    Oh my, this is not only super flavorful with pumpkin but spicy, too – love it, Brian! The ingredients are so enticing and love that you included a little honey. I don’t eat much pumpkin during this pumpkin mania time but I will gobble this down in a heartbeat! Thanks for a great recipe 🙂

    • Brian Jones November 16, 2015 at 6:20 pm - Reply

      Thank you very much Robyn, it is definitely a corker in many ways I prefer this to a traditional beef chili… It is fresh and simple but full of bucket loads of flavour 🙂

  5. Dana November 13, 2015 at 3:43 pm - Reply

    I love this idea! I can’t wait to give this a shot sometime. Great photos, as well! I love the color pop and the styling.

    • Brian Jones November 16, 2015 at 6:20 pm - Reply

      Thanks Dana, glad you like the recipe… Looking forward to see how you get on with it 🙂

  6. jacqueline November 13, 2015 at 4:47 pm - Reply

    We eat chili over rice, as well! The flavours in this dish are on point. Perfect for the cold front we are currently facing.

    • Brian Jones November 16, 2015 at 6:22 pm - Reply

      Thank you Jacqueline, rice with chili was just the way it was served when I was growing up and it is such a favourite I rarel waiver, buzt I do like whole grain rice over white due to the nutty flavour it has.

  7. Gloria @ Homemade & Yummy November 14, 2015 at 3:12 am - Reply

    Pumpkin is awesome…it can be used in both savoury and sweet. Works well in this dish….lots of flavour and good for you too!!

    • Brian Jones November 16, 2015 at 6:23 pm - Reply

      It certainly is Gloria, however I have never eaten pumpkin in anything sweet… It seems to be very common on the other side of the pond but not something I have experienced here in Europe.

  8. Anne Murphy November 14, 2015 at 3:13 am - Reply

    LOL, pumpkin and sweet paprika – this chili has traveled! And sounds delicious… That will be a very nice Something Different to do with my red beans…

  9. Annie @ Annie's Noms November 14, 2015 at 11:03 am - Reply

    This looks heavenly! What a perfect comforting dinner!

    • Brian Jones November 16, 2015 at 6:26 pm - Reply

      Tank you Annie,it certainly is one of those homely warming dishes 🙂

  10. Paul November 14, 2015 at 6:29 pm - Reply

    That looks like a delicious bowl of comfort food for this time of year

    • Brian Jones November 16, 2015 at 6:32 pm - Reply

      Cheers Paul… It certainly works for us, glad we have loads of Pumpkin this year, we are gonna be making this a lot!

  11. Tamara Andersen November 15, 2015 at 4:23 pm - Reply

    Pumpkin anything is delicious! I pinned this one… Thanks Brian!

    • Brian Jones November 16, 2015 at 6:32 pm - Reply

      Thanks Tamara, I hope it lives up to expectations… Let me know how you get on 🙂

  12. Ange @ Little Kitchen Blue November 18, 2015 at 8:45 am - Reply

    Your post and photos convince me to try vegetarian dishes, and to be more adventurous with pumpkin, which is my childhood nemesis….chili is definitely the way to go!

    • Brian Jones November 18, 2015 at 10:31 am - Reply

      Cheers Ange… Despite being a committed carnivore I cook loads of vegetarian food, it is typically cheap (even cheaper now I grow it all) and usually pretty quick and easy to cook… I have a recipe for a beef chili that takes 6-8 hours to cook this is done and dusted and on the table in 40 or so minutes 🙂

  13. Sherri @ Watch Learn Eat November 19, 2015 at 4:14 am - Reply

    I haven’t tried pumpkin chili yet, but I definitely want to try it after seeing your recipe. This looks so delicious and the photos are beautiful!!

    • Brian Jones November 26, 2015 at 3:06 pm - Reply

      Thank you Sherri, I love pumpkin chili a wonderful quick solution to needing a bit of spice.

  14. Paige @ Where Latin Meets Lagniappe November 20, 2015 at 11:19 am - Reply

    I adore chili…any kind of chili! And this pumpkin chili looks completely amazing – can’t wait to give this a try … especially with it being pumpkin season here!

    • Brian Jones November 26, 2015 at 3:08 pm - Reply

      Same here on both loving chili and it being pumpkin season… When life gives you lemons and all that 😉

  15. Whitney @ That Square Plate November 22, 2015 at 12:57 am - Reply

    Wow! And I thought our days were short! 3:45… yuck! Anyways, this chili looks diving. I’m sure the pumpkin adds an awesome flavor and texture!

    • Brian Jones November 26, 2015 at 3:16 pm - Reply

      Thank you, I quite like the early nights… We fire up the log burner curl up on the sofa with a glass of something nice and relax, it does get a bit taxing by the end of winter though.

  16. Johlene@FlavoursandFrosting November 22, 2015 at 9:12 pm - Reply

    This is an awesome idea! I can’t wait to try it! 🙂

  17. Hillary November 23, 2015 at 8:30 pm - Reply

    I am NOT a big pumpkin fan, but I could get behind this one, Brian! Looks lovely.

    • Brian Jones November 26, 2015 at 3:22 pm - Reply

      I was never on the Pumpkin bandwagon until last year and now I can’t get enough!

  18. Sounds delicious! like that the pumpkin is so well seasoned as I’m a fan of strong flavors in my comfort food (usually)

    • Brian Jones November 26, 2015 at 3:25 pm - Reply

      Thanks Mary, I love big and strong flavours too 🙂

  19. Byron Thomas November 26, 2015 at 12:03 pm - Reply

    I have GOT to try this – love the idea of using seasonal ingredients.

    • Brian Jones November 26, 2015 at 3:28 pm - Reply

      It’s a good un, my wifes favourite at the moment… I try and stick to seasonal ingredients, primarily because they are free and I am tight 😉

  20. Whitney November 28, 2015 at 12:50 am - Reply

    Never would have come up with something like this myself. And of course, it looks fabulous.

  21. […] now know I have more than a few Pumpkin recipes that I am rather fond of, my tipping point was a pumpkin chili that remains a stalwart favourite. I spent a lot of time trying to create my butternut squash soup […]

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