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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


  • slow cooker (optional)


  • 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


  • Soak beans in water overnight.
  • Cut the pumpkin into coarse pieces. Remove seeds and skin. The seeds can be dried and roasted in the oven.
  • Peel the onion and garlic. Chop the onion into small pieces and press the garlic.
  • Heat the olive oil in a pan and sauté the onion briefly. Add the garlic and sauté briefly.
  • 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.
  • Halve the peppers, remove the seeds and white partitions and cut into pieces.
  • Separate the corn from the cobs.
  • Add both ingredients to the chili and simmer the chili again for about 60 minutes.