Pumpkin Chili


If you're looking to try something new for lunch or dinner, and you want to add in the seasonal (and nutrient-rich) flavor of pumpkin, try the warming pumpkin chili with chicken recipe that follows. It's perfect for a cool autumn day.


3 Tbsp. olive oil

1 small onion, chopped

1 green bell pepper, seeded, and chopped

1 jalapeño, seeded and finely chopped

2 cloves garlic, minced

1 1/2 pounds ground organic, pasture-raised chicken

10-12 whole tomatoes, peeled and diced

1 1/2 cups fresh pumpkin puree (see below for recipe)

2 cups chicken broth

1 1/2 Tbsp. chili powder

1 Tbsp. cumin

1 1/2 cups cooked kidney beans

1 1/2 cups cooked white kidney beans


  1. Warm oil in a large pot over medium heat. Add onion, bell pepper, jalapeño, and garlic; sauté until tender, about 12 minutes. Transfer to a bowl. Add chicken to pot and cook, stirring, until no pink remains, about 8 minutes. Return vegetables to pot.

  2. Add tomatoes, pumpkin, broth, chili powder, cumin, and 1/2 tsp. salt. Bring to a boil. Reduce heat to medium-low and stir in all beans. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper.

This recipe makes 6 servings.