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Are you in the mood for a hearty , healthy , fulfilling meal ? Then you ’ve come to the right place . You ’re depart to have it off our vegetarian roasted pumpkin chilly recipe . It ’s loaded with racy and savory flavor , protein and nutrients . well yet , it ’s easy to make – andfreezeleftovers for quick future meals .

This formula happens to be vegetarian ( vegan ) butmeat - eaters also love it ! palpate free to add cheese or sour cream on top at the end . pee-pee and freezing pumpkin chili pepper is one of our preferent manner to preserve extra homegrown pumpkins and butternut crush from the garden too .

A bowl full of pumpkin chili garnished with avocado slices and cilantro. Surrounding the bowl are a few slices of sourdough bread, roasted halves of whole pumpkin, and a half of an avocado.

mark : This post was originally bring out in October 2019 .

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An out held hand is holding a butternut squash. Beyond is a raised bed that has many of the similar winter squash and a couple other varieties nestled into a corner after they have all been harvested from the beds.

What kind of pumpkins to make pumpkin chili?

you’re able to make vegetarian pumpkin chili pepper either using whole sassy pumpkin , store - buy canned pumpkin ( not pumpkin pie filling ) , orhomemade pumpkin puree . Using put up pumpkin make this formula extra straightaway and leisurely , but rib fresh pumpkins makes the chili con carne even more chunky , rich and flavorful !

If using fresh pumpkin vine , it ’s estimable to use petitesugar piepumpkins – also recognise as pie pumpkins or baking pumpkins . However , you could also substitute withother winter squashlike butternut , song and dance or cinderella pumpkins , kabocha squash , or hubbard squelch . We often make this recipe withhomemade butternut squash pureeinstead .

Avoid using braggy jack - atomic number 8 - lantern pumpkin vine ; their physique is too flat and stringy to make good chile .

Three small sugar pie pumpkins are lined up on a dark walnut table.

Ingredients

This recipeyields about 3 quartsof vegetarian pumpkin chili . However , we almost always double it to freeze duplicate !

Vegetarian Pumpkin Chili Base

Pumpkin Chili Seasonings

Instructions

1) Roast the Pumpkin

If you ’re using canned pumpkin , skip right to Step 2 .

2) Start Chili Base

3) Combine Everything

  • Note : Using different give notice ingredients may ensue in a dissimilar consistency than ours . If your chili is not as compact as you ’d wish , tryblendinga circumstances of the chili ( a quarter to a one-half ) either by using animmersion blenderright in the mass , or remove a portion to coalesce and add up back in .

4) Serve and Enjoy

Now it ’s sentence to enjoy ! Vegetarian pumpkin chile is delicious on its own , but extra topping can convey it to a whole newfangled level of good . Popular chili toppings include crunchedtortilla cow chip , avocado , grated cheese , fresh Chinese parsley , pumpkin seeds , false emollient , or even micro - greens . We often utilise plain yogurt as a light choice to sour cream too .

Do n’t forget a side ofhomemade sourdough bread , or my favorite , sourdough focaccia ! Or you may go all out a make apumpkin shaped sourdough bread loafto serve alongside the chile . How festive of you .

Storage

fund leftover vegetarian pumpkin chili in an airtight container in the icebox and apply within5 days . Or , preserve it in the freezer to savor for many months to come . See immobilise tips below . If you ’re looking for more fashion to use it up , it also make a darn serious insensate attic plunge with Zea mays crisp !

Freezing Pumpkin Chili

Allow the pumpkin chili tofully coolin the refrigerator before package to freeze . If you made a gravid twofold batch , you could aid hasten safe rapid cooling by putting the pot in anice bathin a clean sink . ( Retired wellness inspector here ! )

Once cool down , transfer the pumpkin chili con carne into freezer safe reposition container of choice . We love to immobilise chili and soup inthese recyclable BPA - gratis freezer container . The quart size makes a gross two person meal . Pumpkin chilli is just forup to a yearin the freezer .

Defrostfrozen pumpkin vine chile in the refrigerator a day or two before you want it , and merely reheat on the stovetop in a pot .   To make a healthy repast even more alimentary , we like to lightly sautégarden greenssuch as bok choy , kale , and/or mustard greens in the bottom of the hatful before adding the chilly to reheat it !

The finished roasted pumpkin chili is shown inside a white ceramic bowl. The beans, tomato, and pumpkin are visible amongst the dark brownish red of the chili base. The chili has been garnished with avocado slices and a few leaves of cilantro. There is half of a roasted pumpkin above the bowl, while a piece of sourdough bread is slightly visible to the right. Another roasted pumpkin half is partially visible to the lower right of the bowl and half an avocado with the pit remaining is visible to the lower left.

So satisfying. So good.

give thanks you for tuning in . I truly hope you love this vegetarian pumpkin chili formula as much as we do ! Please feel destitute to necessitate query andleave a reviewbelow .

Do n’t overlook these related formula :

Roasted Pumpkin 3-Bean Chili Recipe (Vegetarian and Vegan)

Ingredients1x2x3x

Four halves of sugar pie pumpkins are shown on a baking sheet after they have been roasted. They were placed flesh side down so only their skin is visible. The pumpkins have partially caramelized, as seen by the dark brown to black spots visible along their edges. Knife slits have been made in a few places along the skin of each pumpkin to help release steam.

A close up inside a large stainless steel pot, showing chopped onions, mushroom, and bell peppers starting to sauté along with a little salt and pepper.

A close up inside a large stainless steel pot, showing the cooked vegetables now with fresh oregano, garlic, and seasonings have also been added to the top

A close up inside the top of the cooking pot, where now the broth, tomatoes, beans, and large chunks of roasted pumpkin have been added

A close up inside the top of the cooking pot with the finished vegetarian pumpkin chili once it has been stirred together and mixed well. You can see each type of bean, onions, peppers, tomato and parts of pumpkin.

A bowl of vegetarian pumpkin chili topped with avocado slices and cilantro leaves. Surrounding the bowl in a decorative fashion are halves of roasted pumpkin, slices of sourdough bread as well as half of the remaining loaf, half an avocado, sprigs of cilantro, and sprigs of oregano.

Three plastic quart containers full of chunky pumpkin chili, without lids and arranged in a triangle with a simple grey background

A bowl full of pumpkin chili garnished with avocado slices and cilantro. Surrounding the bowl are a few slices of sourdough bread, roasted halves of whole pumpkin, and a half of an avocado.

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