Pumpkin Chili

prep time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hours

servings: 4

Spicy and sweet chili is a perfect warm up on a cold night. Try it with sugar pie pumpkin, Mexican spices, beans, and tangy Cabot cheddar. This chili will be your new hearty and healthy vegetarian go-to. You can also swap pumpkin for butternut squash or sweet potatoes to mix it up. Let us know how you chose to make it!

Ingredients

1 small 2-pound sugar or pie pumpkin, or butternut squash
1 tablespoon olive oil
1 tablespoon Cabot Salted Butter
1 onion, diced
1 yellow or orange bell pepper, diced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon oregano
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 cup chicken or vegetable broth
1 15-ounce can black beans (undrained)
1 15-ounce can pinto beans (undrained)
1 14.5-ounce can petite diced tomatoes (undrained)
4 ounces Cabot Cheddar Cheese, shredded
½ cup Cabot Plain Greek Yogurt or Sour Cream
2 scallions, sliced

Directions

CUT the pumpkin in half and remove the seeds. Peel the pumpkin using a potato peeler, then cut the pumpkin into small bite-sized pieces. You should have about 3 cups.
HEAT the oil and butter in a large pot over medium-high heat.
ADD the pumpkin, onion and bell pepper to melted butter and season with salt and pepper. Cook until barely tender, about 5-7 minutes. The pumpkin won’t be cooked through yet.
STIR in seasonings, broth, beans and tomatoes. Bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.
SEASON with additional salt and pepper, to taste.
SERVE topped with grated cheese, a dollop of Greek yogurt or sour cream, and sliced green onions.

Tags:Recipe, Soups Stews & Chili, Mexican, Comfort Food, Fall, Winter, High Fiber, High Protein, Gluten Free

Recipe Note

Either hand grate your favorite Cabot cheddar or to save a step you can use Cabot Shredded Cheese.

For another vegetarian chili option check out our Instant Pot Butternut Squash Chili.

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Directions

CUT the pumpkin in half and remove the seeds. Peel the pumpkin using a potato peeler, then cut the pumpkin into small bite-sized pieces. You should have about 3 cups.
HEAT the oil and butter in a large pot over medium-high heat.
ADD the pumpkin, onion and bell pepper to melted butter and season with salt and pepper. Cook until barely tender, about 5-7 minutes. The pumpkin won’t be cooked through yet.
STIR in seasonings, broth, beans and tomatoes. Bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.
SEASON with additional salt and pepper, to taste.
SERVE topped with grated cheese, a dollop of Greek yogurt or sour cream, and sliced green onions.