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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 141.2
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 617.6 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 6.5 g
  • Protein: 7.5 g

View full nutritional breakdown of Pumpkin Chili calories by ingredient
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Pumpkin Chili

Submitted by: KLM5028
Pumpkin Chili


Adapted from:

(veganized; original recipe uses ground beef and chicken stock)
Adapted from:

(veganized; original recipe uses ground beef and chicken stock)

Number of Servings: 15


    1 c TVP (textured vegetable protein)
    1 large yellow onion, diced
    6 cloves garlic, diced
    1/2 sugar pumpkin, diced (about 3 cups) or a 14 oz can of pumpkin puree (NOT pumpkin pie)
    1 (28 oz) can diced, fire roasted tomatoes
    1 (15 oz) can tomato sauce
    1 (7 oz) can diced, roasted green chilies
    1 1/2 c vegetable broth
    Olive Oil (for sauteeing)
    2 T chili powder
    2 T cumin
    1 T paprika
    2 t salt
    2 t coriander
    2 t cinnamon
    2 t cocoa powder
    1 t garlic powder
    1/2 t cayenne


Top with the orange-coriander-avacado cream (separate recipe) instead of sour cream!


Combine the TVP and veggie broth, let soak while you prepare the remainder of the recipe (at least 8-10 minutes). Meanwhile, mix together the spices in a separate bowl and begin sauteeing the onion and garlic cloves in a large pot on medium-high heat.

Add the spice mixture once onions are softened but before tjey brown. Then add your diced or canned pumpkin. Cover and cook about another 8-10 minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork).

Add the rest of ingredients and the TVP/vegetable broth mixture. Stir to combine and bring to a simmer to let all the flavors “meld”. When you’re happy with the texture, you’re done.

Serving Size: Makes ~15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user KLM5028.

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