Vegetarian Pumpkin Chili

Vegetarian Pumpkin Chili

delwinelder 0

"Wonderful twist for Halloween season or entertaining. The mix of sweet and spicy will amaze your taste buds!"
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9 h servings 427 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 80.1g
  • 26%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
  2. Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
  3. Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.



I suggest leaving out the Cloves or reduce to 1/4 tsp.