Pumpkin Chili

Pumpkin Chili

Yield 6



Pumpkin Bowls

Optional Toppings



  1. Bake or microwave pumpkin until tender enough to pierce with a fork. I microwaved mine. Make sure to prick the skin with a knife, so that it doesn't explode in your microwave. Mine took about 8 minutes, but time is largely dependent on the size and thickness of your pumpkin.
  2. Allow pumpkin to cool enough to touch. Cut in half and remove seeds. Scrape the pumpkin from the skin and place in a large pot.
  3. Add onion, olive oil, and water to the pot.
  4. Cook stirring occasionally over medium heat until water is evaporated. Continue cooking stirring constantly until onions are soft and just beginning to brown.
  5. Add remaining ingredients, bring to a boil, and then reduce heat to a simmer.
  6. Simmer for at least 30 minutes, stirring occasionally.

Pumpkin Bowls

  1. Cut lids from tops of pumpkins.
  2. Remove seeds and strings.
  3. Brush with olive oil and sprinkle with salt.
  4. Bake until tender. Mine took about 30 minutes, but time will be largely dependent upon the size and thickness of your pumpkins.

To serve

  1. Ladle chili into pumpkins and top with any desired toppings

Recipe by From Calculu∫ to Cupcake∫ at