This Pumpkin Chili is definitely one of our very favorites! The quinoa adds a great heartiness to this vegetarian chili, and a can of pumpkin brings out the natural sweetness of the tomatoes and makes it rich and a little indulgent. It’s incredibly satisfying and oh-so delicious!

Delicious & Hearty Pumpkin Chili with Quinoa

I used to think that to make a nice, hearty chili you needed some sort of meat – whether that was ground beef, ground turkey or even chicken or sausage. A meatless chili just doesn’t satisfy. Oh how I was wrong. Vegetarian chili has made its way into my heart and quickly become a staple in our regular meal rotation.

Now I’ve made my fair share of chili before, but this is definitely one of my favorites. 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 if you’re not a huge fan of pumpkin- don’t let that stop you from trying this pumpkin chili recipe! The quinoa gives you a nice hearty texture, and when you add three different beans, you end up with an incredibly filling and flavorful dish.

Ingredients You Need to Make Pumpkin Chili:

• Pumpkin Puree
• Quinoa
• Kidney, Black & Pinto Beans
• Crushed Tomatoes & Tomato Paste
• Butternut Squash– sweet potato is also good
• Onion
• Minced Garlic
• Olive Oil
• Vegetable Broth
• Chili Powder, Cumin, Paprika & Coriander
• Salt & Pepper

How to Make Pumpkin Chili:

1. Saute the veggies. In a large pot, saute the diced onion and butternut squash in olive oil over medium-high heat until the onion is translucent and begins to caramelize.
2. Add the seasonings. Add the garlic, chili powder, cumin, coriander, paprika, salt and pepper and cook for another minute or two to bring out the flavor.
3. Cook it down. Add the pumpkin, tomatoes, beans, quinoa and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the quinoa is tender and the chili has reached the desired consistency.
4. Add the final touches. Stir in the molasses and lemon juice. Taste, and add additional seasonings if necessary.
5. Serve! Dish up the pumpkin chili and top with sour cream, green onions, diced avocado, and/or corn chips if desired. Enjoy!

Tips & Suggestions

What goes with pumpkin chili?

The flavor is very similar to traditional chili, so we serve it pretty much the same way. It’s delicious topped with sour cream, diced avocado, diced tomato, green onions, and sliced jalapenos. Serve it with corn chips, tortilla chips, or a big slice of cornbread.

Can I freeze pumpkin chili?

Yes! This makes a great freezer meal. Put leftover pumpkin chili in an airtight container or freezer bag. It will last for 4-6 months when stored properly.

Otherwise, leftover chili can be stored in an airtight container in the fridge for 3-4 days.

Punch up the heat!

This recipe yields a very flavorful, but not very spicy, chili. If you like your chili with a bit more heat, you can add a bit of cayenne pepper or red pepper flakes.

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