Pumpkin Chili

I have to say this was some of the best chili I have ever tasted. I was a little skeptical about using pumpkin in a chili recipe but my mind was changed after tasting this.


Pumpkin 1 Can (10 oz) (100% pumpkin mix with no spices)
Hominy 1 Can (10 oz) , drained, rinsed
Red kidney beans 1 Can (10 oz) , drained, rinsed
Tomatoes and chilies 1 Can (10 oz) , diced (Rotel)
Chili powder 2 Tablespoon
Curry powder 1 Teaspoon
Onion 1 Medium , finely chopped
Garlic 2 Clove (10 gm) , minced
Chicken broth/Vegetable broth 2 Cup (32 tbs) (or more if needed)
Salt and pepper To Taste
Olive oil 1 Tablespoon
For garnish
Colby jack cheese 1 Tablespoon , shredded (for garnishing)
Cilantro 1 Tablespoon , finely chopped (for garnishing)



1. In a pot over medium high heat with olive oil, add in the onions and saute for 1 minute or until it becomes light brown. Add in the minced garlic and saute it for 30 seconds.

2. Add in the curry powder, stir for 30 seconds. Add in the canned pumpkin, mix well and saute it for 2 minutes.

3. On a medium heat, add in the tomato, chili paste, hominy, red kidney beans, continue stirring until well incorporated for 5 minutes.

4. Pour in the chicken broth and mix well. Add salt and pepper to taste. Cover and let the stew simmer for 40 minutes or until done.


5. Serve the pumpkin chili in small bowls, garnished with the Colby jack cheese or chopped cilantro.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 325Calories from Fat 47

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1060 mg44.17%

Total Carbohydrates 56 g18.7%

Dietary Fiber 14 g56%

Sugars 9 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet