Hi Pumpkin, want some Chili?

Fall is officially here! I love the fresh, crisp air and the buzz and excitement when a new season approaches.  A change of season also brings a change of recipes - see ya later juicy summer produce and a warm hello to dark leafy greens, root vegetables, and squash! This is a quick season so it's best to get cookin'! 

Pumpkins can go beyond jack-o-laterns and pies - this week I made Vegetarian Pumpkin Chili.  Chili is my favourite cold weather meal. It's easy to make, super nutritious, and leaves me with quick, warm meals all week long. Bonus: it freezes really well! 


This was the first time I've put pumpkin in my chili and I sure am glad that I did! The pumpkin spice gave the chili a deep, warm flavour, and the puree thickened it up. 

Chili is a great dish because you can literally throw in whatever veggies you have in the fridge! Feel free to play around with this recipe - add different veggies, throw in some lean meat, or change up the herbs and spices to better suit your tastes.

You'll probably want to start with the pumpkin puree first since the pumpkin takes about 45-60 minutes to bake. While the pumpkin is baking make the chili.


How to Make Pumpkin Puree: 

Wash your pumpkin

Cut it in half and scoop out all the guts and seeds 

Put about 1/2" of water in a baking dish and then place each half of the pumpkin face down in the dish. 

Place in the oven at 350°F for about 45-60 minutes (or until the pumpkin is soft and can be easily pierced with a fork) 

Carefully remove the pumpkin from the oven. 

Scoop out the flesh and place in a food processor. 

Add Pumpkin Pie Spice (1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground allspice). 

I also had a clove of roasted garlic on hand so I popped that into the mix. 

Pulse until pureed - don't let it get too thin!

Fall Pumpkin Chili 

Step1: In a large pot heat 1 tbsp of olive oil, minced garlic (1-2 cloves), and diced onion (about 1 onion)

Step 2: Chop your favourite vegetables and add them to the pot. 

I used:

• 1 med zucchini
• 4 tomatoes
• 1 red pepper
• 1 green pepper
• 6 mushrooms
• 1 jalapeño + 1 habanero pepper (I like it HOT!) 

Step 3: Add 2 cups of beans (I used black beans)
Step 4: Once all the veggies are cooked, pour in a can of tomato sauce. I used a tomato sauce that had italian seasonings in it. I could really taste the basil and oregano so I didn't need to add any more herbs. Add the pumpkin puree (see below for recipe). Mix together and let simmer for 20-30 minutes. 

Serve and sprinkle with fresh parmesan cheese. Yum!

This recipe was inspired by Recipe ReDux, a group of bloggers who take on the challenge of making healthy, delicious recipes each month. Check out these other bloggers that have taken on this month's challenge: fresh pumpkin! 

Cherie Schetselaar - Grain Crazy - Fresh Pumpkin Risotto

Alexandra Caspero- Delicious Knowledge - Pumpkin Enchiladas

Katie Hamm - Healthy & Happy Hour - Pumpkin-Bacon Ravioli

Alysa Bajenaru - Inspired RD - Sweet & Spicy Pumpkin Fries

Everyday Tastiness - Pumpkin Pie Smoothie

Dr Barb, Nutriton Budgeteer - Pumpkin Chili Chicken Pizza

Elizabeth Jarrard- Don't (White) Sugar Coat It - Vegan Pumpkin Soup

Kristen Bourque- Swanky Dietitian - baked pumpkin oatmeal

Marie Spano - Gluten Free Pumpkin Muffins

Regan @ The Professional Palate - Pumpkin Ravioli in a Walnut-Sage Cider Sauce

Danielle Omar - Food Confidence RD - Pumpkin Goulash

Emma @ The Hearty Heart - (Vegan) Cocoa Pumpkin (Whiskey) Mousse

gretchen - kumquat - baked mini pumpkins

Emma Stirling - The Scoop on Nutrition - Recipe Redux Chermoula Chickpea & Pumpkin Sliders

Janel Funk: Eat Well with Janel - Pumpkin Pie Smoothie

Nicole @ Whole Health RD - Kaddo Bourani - Candied Pumpkin with Yogurt and Meat Sauce

Yuri - Chef Pandita - Pumpkin Apple Soup

Lisa @ Healthful Sense - Pumpkin Cream Pie Filling & Pudding

Jessica Fishman Levinson - Nutritioulicious - Recipe Redux: Pumpkin Pancakes

Jane Schwartz, RD -

Kat Lynch - Eating The Week - Pumpkin yogurt dip for waffle sticks

Katie Caputo- East Meats West - Pumpkin Stuffing

Serena @ Teaspoon of Spice - Whole Pumpkin Cheddar Gratin

Kristina @ Love and Zest - Pumpkin Mash

Carrie Miller - Nutrition Know How - Baked Stuffed Pumpkin & Pumpkin Orange Muffins

Ann Dunaway Teh - Eat to Nourish, Energize & Flourish - Pumpkin, Squash and Apple Soup

Kara Lydon - Peace, Love, and Food - Pumpkin Yogurt Dip

Stephanie Howard - Give Them Something Better - Fall Harvest Chili

Karman Meyer-Nutrition Adventures - Pumpkin-Potato Breakfast Hash

Ayla Withee- Eat Simply - Salt and Vinegar Pumpkin Seeds

Heather Calcote - Dietitian on the Run - Pumpkin Rosemary & Mushroom Quinoa

Jill Melton-The Relish Dish - Ham and Cheese Stuffed Pumpkin

EA-The Spicy RD - Pumpkin Pesto Bruschetta

Liz Weiss & Janice Newell Bissex - Meal Makeover Moms' Kitchen - Ghoulishly Good Stuffed Sugar Pumpkin

Diane Welland - Eat Well, Eat Clean - Pumpkin Cranberry Scones

Wishing you fun in the pumpkin patch, 

Rebecca