Pumpkin Chili recipe

Chili can be made in endless ways, but the best chilies are rich, chunky, spicy, and just a tad sweet. This recipe is all those things, plus a little more. Pumpkin makes for an unexpected creamy chili base, which creates an especially delicious dish. Perfect served with cornbread and sautéed greens.

Ingredients:

4 cups water
1 (15-ounce) can canned crushed tomatoes
1 (15-ounce) kidney beans, drained
1 (15-ounce) can pureed pumpkin
1 cup chopped onion
1 cup chopped red bell pepper
1 cup uncooked bulgur
1 cup chopped Serrano chili pepper
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon salt

Directions:

Place all ingredients in a large saucepan, stir well to combine, and bring to a boil over high heat. Reduce to medium-low and simmer, covered, 35 minutes. Serve warm.

Back to the Pumpkin Recipes home page.

• View a free printer-friendly PDF version of this recipe.
• Email a link to this recipe to a friend.
• Created your own pumpkin recipe? Submit it to this site and our food and drink network.