Bean and Pumpkin Chili w/Toasted Pepitas

Bean And Pumpkin Chili W/toasted Pepitas Recipe

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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.


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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

How to Make Bean and Pumpkin Chili w/Toasted Pepitas


  1. Heat oil in a medium saucepan over medium heat and sauté onion until lightly browned, 6–10 minutes.
  2. 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.
  3. Serve with the garnishes.

Printable Recipe Card

About Bean and Pumpkin Chili w/Toasted Pepitas

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

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