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+ servings

Chili con Pumpkin

A fallish Chili recipe with pumpkin. Literally the creamiest chili I`ve ever eaten.

Course fall recipes, Main Course
Cuisine Mexican
Keyword fall recipes, pumpkin recipes, Raw vegan
Prep Time 12 hours
Cook Time 5 hours
Servings 8 servings
Author Velvet & Vinegar


  • 250 g white beans organic
  • 250 g red kidney beans organic
  • 1 kg pumpkin organic
  • 2 tbsp olive oil organic
  • 1 onion organic
  • 3 cloves of garlic organic
  • 650 g Mexican tomato salsa
  • 600 ml water
  • 2 tsp salt organic
  • black pepper organic
  • 1/4 tsp chipotle organic
  • ground coriander seeds organic
  • 2 tsp Mexican spice mixture organic
  • 1 tsp tabasco
  • 2 tsp oregano organic
  • 1 corncob organic
  • 1 red pepper organic
  • 1 yellow pepper organic


  1. Soak beans in water overnight.
  2. Cut the pumpkin into coarse pieces. Remove seeds and skin. The seeds can be dried and roasted in the oven.

  3. Peel the onion and garlic. Chop the onion into small pieces and press the garlic.
  4. Heat the olive oil in a pan and sauté the onion briefly. Add the garlic and sauté briefly.

  5. Add beans, pumpkin pieces, salsa, water and all spices. Mix well and simmer at low temperature for about 4 hours until the beans are soft but still firm to the bite.

  6. Halve the peppers, remove the seeds and white partitions and cut into pieces.
  7. Separate the corn from the cobs.
  8. Add both ingredients to the chili and simmer the chili again for about 60 minutes.