Quick & 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!

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!

Quick & 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.

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. Flavours 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 worse 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 into meat substitutes.

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!

My Approach To Vegetarian Recipes…

I make pumpkin chili recipe because I want pumpkin chili. Not because I want something to replace beef!

I think that mindset very much defines my approach to the vegetarian cooking that I do.

As a meat eater and my self-confessed ambivalence towards diet-based eating my vegetarian meals are born of the love of the ingredients. Not the avoidance of ingredients.

So this easy pumpkin chili, like my pumpkin curry or pumpkin lasagne are all about the joy of pumpkin.

Likewise, my bubble and squeak and grilled cabbage hearts are a celebration of cabbage.

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!

Changing Seasons.

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.

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.

Then 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.

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!

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!

Quick and Easy Pumpkin Chili

5 from 3 votes
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!
Course Main Course
Cuisine Tex Mex
Keyword Easy Pumpkin Chili, Vegetarian Recipes, Vegetraian Chili Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 196kcal
Author Brian Jones

Ingredients

  • 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

Instructions

  • Melt the butter over a medium heat and when melted add the onion and chili then cook for 5 minutes until translucent
  • Add the Garlic and cook for a further minute
  • Add the pumpkin, coriander and cumin and stir and allow to cook for 2 minutes
  • 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

Notes

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

Readers Comments

47 thoughts on “Quick & Easy Pumpkin Chili”

    • 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.

    • 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 🙂

    • 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.

    • 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.

  1. 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 🙂

    • 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 😉

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