Vine Recipe: Veggie Pumpkin Chili

This week’s recipe heralds something we’ve been waiting for with bated breath – the return to pumpkin season! We absolutely loved cooking all of our pumpkin recipes last year and this one couldn’t come quickly enough.

It’s pumpkin time!

We decided to start out with a traditional winter warmer recipe, given a little twist to bring in that pumpkin flavour. We made it vegetarian too of course! This veggie pumpkin chili is fun to make and so easy, and it tastes great. I don’t like my chili to be watery at all so this has quite a thick texture – if you prefer it a bit thinner, you can add water or vegetable stock.

Veggie pumpkin chili

Stay tuned for the Vine and, underneath, the recipe!

Veggie Pumpkin Chili
Serves 3
A delicious vegetarian chili with pumpkin and spices for a seasonal twist!
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  1. 1 can (425g) pumpkin puree
  2. 1 can (235g) borlotti beans
  3. 1 can (400g) chopped tomatoes
  4. vegetarian mince
  5. 4 mushrooms, chopped
  6. 1 red onion, chopped
  7. 1 red or orange bell pepper, chopped
  8. Pinch nutmeg
  9. Pinch cinnamon
  10. Pinch roasted garlic herb mix
  11. Pinch all spice
  1. Cook the mince as per packet instructions in oil
  2. About 5 minutes before it is ready, add in the vegetables, beans, and herbs and spices
  3. When the onions are approaching tender, add in the chopped tomatoes and the pumpkin
  4. Stir until evenly mixed
  5. Bring to a bubble and check flavour - add more seasoning if required
  6. Serve!
  1. This is a really simple recipe and you can play with it as much as you like. It's also very easy to reheat so make as much as you like and freeze or refrigerate it for later! We topped ours with a sprinkling of feta but reckon cottage cheese or sour cream would go even better.

2 Replies to “Vine Recipe: Veggie Pumpkin Chili”

  1. Can you believe I’bve never tried pumpkin, I only just carved my first one this year!! This looks great though and what a great twist, I have never seen or heard of a pumpkin chilli!


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