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Pumpkin Spice Chili

Pumpkin Spice Chili with Pumpkinseed Garnish

The spices we associate with pumpkin pie are just as appealing in a pumpkin chili, with a spicy, savory twist.
Course Main Course
Keyword chili, pumpkin chili, veggie chil
Servings 5
Author Robin Asbell


  • 1 tablespoon extra virgin olive oil
  • 1 large onion chopped
  • 1 1/2 pounds kabocha or red kuri squash, preferably other squash works, too
  • 2 cloves garlic chopped
  • 1 large jalapeno chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt to taste
  • 15 ounces canned diced tomatoes and their juices
  • 1/2 cup vegetable stock
  • 1 15 ounce can black beans with their liquids
  • 1/4 cup fresh cilantro torn
  • 1/2 cup shelled pumpkinseeds (pepitas)


  • Pour the olive oil into a large pot and place over medium-high heat for a few seconds, then add the onions. Saute, lowering the heat as the onions start to sizzle. Cook over low heat for at least 5 minutes.
  • Add the squash cubes and stir. Raise the heat to medium high and stir for another 2-3 minutes, then add the garlic, jalapeno, cinnamon, allspice, cloves, cumin,and salt. Stir for a minute, then add the tomatoes, vegetable stock, and black beans and their liquids. Bring to a boil, then cover the pot and reduce the heat to medium-low.
  • Cook for 10-15 minutes, until the squash is tender when pierced with a paring knife.Uncover and let simmer until slightly thickened. Serve sprinkled with cilantro and toasted pumpkinseeds.
  • While the chili cooks, place the pumpkinseeds in a small skillet and swirl over high heat until the seeds start to pop. Sprinkle with salt, transfer to a bowl to cool.