Pork & Pumpkin Chili

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 484.5
  • Total Fat: 10.6 g
  • Cholesterol: 60.4 mg
  • Sodium: 1,646.4 mg
  • Total Carbs: 65.6 g
  • Dietary Fiber: 16.7 g
  • Protein: 38.4 g

View full nutritional breakdown of Pork & Pumpkin Chili calories by ingredient
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Spicy Pork Tenderloin and Pumpkin Harvest Chili Spicy Pork Tenderloin and Pumpkin Harvest Chili
Number of Servings: 4


    - Pork, fresh, loin, boneless - 12 oz
    - Pumpkin, raw - 600 grams (1.25-1.5 lb)
    - Yellow Sweet Corn, Frozen - 400 grams (14 oz)
    - Beans, black, uncooked, soaked - 1cup dry
    (~2 cups after soaking)
    - Diced Tomatoes - 2 cups
    - Tomato Sauce - 1 cup
    - Jalapeno Peppers seeded, chopped - 1 cup
    - Salt - 1.5 tsp
    - Garlic powder - 1 tsp
    - Cumin powder, 1 tbsp
    - Paprika - 1 tbsp
    - Oregano, dried leaves - 1 tbsp
    - Ginger, ground - 1 tsp
    - Water, tap, 5 cups
    - 1-1.5 tbsp cooking oil


PREPARATION - - - - - - -

Soak 1 cup, dried black beans in water (enough to cover beans) overnight.
Drain and rinse beans thoroughly.
Seed and scrape a fresh pumpkin. Peel and cut about 1.25-1.5 lb of pumpkin into cubes approx. 1".
Seed and chop Jalapeno peppers into medium pieces.
Cut 12 oz. of pork loin into cubes approx. 3/4-1".

COOKING - - - - - - - - -

In a large soup pot, lightly brown pork over medium-high heat in about 1.5 tbsp of cooking oil - cook only enough to sear exterior surfaces of pieces.
Add diced tomatoes and tomato sauce to pot.
Add spices and 5 cups of water and stir to dissolve and distribute all spices.
Add remaining ingredients and bring to boil over medium-high heat.
Cover pot and reduce heat to low.
Simmer ingredients covered for about 1.5-2 hours.
Remove lid from pot and simmer uncovered until liquids have reduced to preferred consistency (I take this to a medium thick soup - not all the way to stew - takes about 2 hours, if heat is maintained at levels that keep liquids at a low simmer).

NOTE: One of the cans of diced tomatoes I use is RoTel diced tomatoes with Habanero peppers to kick the heat up a notch; that with the Jalapenoes gives a good heat. Adjust your seasonings to suit your preference for spiciness.

SERVING - - - - - - - - -

Each serving is about 2 cups accompanied by saltine crackers.

Makes about 4 2-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user RICHARDHARRISON.

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