Image of Pumpkin Chili

Pumpkin Chili

Category

Soups Stews & Chili

Servings

4

Prep Time

20 minutes

Cook Time

40 minutes

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 Greek Yogurt

  • 2 scallions, sliced

Image of Pumpkin Chili

Directions

  1. 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.

  2. HEAT the oil and butter in a large pot over medium-high heat.

  3. 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.

  4. STIR in seasonings, broth, beans and tomatoes. Bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.

  5. SEASON with additional salt and pepper, to taste.

  6. SERVE topped with grated cheese, a dollop of Greek yogurt, and sliced green onions.

Nutrition

Nutrition

Serving Size
¼ recipe
per serving
Calories
470
Amount/Serving % Daily Value
Fat
20 grams
31%
Saturated Fat
9 grams
45%
Cholesterol
45 milligrams
15%
Sodium
1970 milligrams
82%
Carbs
56 grams
19%
Fiber
15 grams
60%
Sugar
12 grams
Protein
24 grams
Calcium
419 milligrams
40%