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.

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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


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

About this Recipe

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