Bean And Pumpkin Chili W/toasted Pepitas Recipe

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Bean and Pumpkin Chili w/Toasted Pepitas



From DeliciousLiving with several of my own additions. This chili can also be prepared on the stove top then transferred to a crock pot to cook slowly for 2-3 hours on low. I like to serve the chili over greens and (brown) rice for a meal in a bowl.

pinch tips: Slow Cooker/Crock Pot Hints


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20 Min


1 Hr


Stove Top


1 Tbsp
olive oil
1 medium
yellow onion, minced
2-4 clove
garlic, peeled and minced
2 tsp
cumin powder
1 can(s)
(15 ounces) diced tomatoes (i like to use fire-roasted tomatoes)
1 c
vegetable broth
1 can(s)
(15 ounces) pumpkin puree
1 tsp
ancho or chipotle chili powder
1 tsp
dried oregano
1 small
whole cinnamon stick
1 can(s)
(15 ounces) black, pinto or kidney beans, rinsed and drained (i tried a mixture of black, kidney and garbanzo beans)
1 tsp
vanilla paste or extract
salt, to taste
black pepper, to taste


toasted pumpkin seeds (pepitas), chopped fresh cilantro, avocado cubed, lime wedges, sour cream or plain yogurt

Directions Step-By-Step

Heat oil in a medium saucepan over medium heat and sauté onion until lightly browned, 6–10 minutes.
Add garlic and cumin; cook for 30 seconds until fragrant. Stir in tomatoes with juices, broth, and pumpkin puree; mix until smooth. Add ancho or chipotle powder, oregano, cinnamon stick and beans. Bring to a boil, reduce heat, and simmer, partly covered, for 15–18 minutes, until beans are soft and chili is thickened. Stir in the vanilla paste/extract and season with salt and pepper.
Serve with the garnishes.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian