Pumpkin Chili

17 80 267
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 5 min 8
Pumpkin Chili
Health Highlights


2 tbsp unpacked Brown sugar
1 cup Bulgur, dry
2 tbsp Chili powder
1/4 cup Cilantro (coriander) (chopped, for garnish)
1 can(28oz) Crushed tomatoes canned (with juice)
1 tbsp Cumin
1 tbsp Extra virgin olive oil
1 clove(s) Garlic (minced)
1 pepper(s) Red chili pepper (also chile or chilli) (chopped)
1 tbsp Oregano, dried
1 tsp Paprika
6 cup cubes Pumpkin (diced)
1 medium pepper(s) Red bell pepper (chopped)
1 can(s) (15 oz) Red kidney beans, canned, drained (drained and rinsed)
1 cup Red wine
3 cup Vegetable stock/broth
1 medium Yellow onion (chopped)


In a large pot over medium heat, add olive oil. When hot, add onion, peppers, garlic and pumpkin and sauté 5 minutes, until onion is translucent.

Add all the rest of the ingredients, except cilantro. Bring to a boil, lower heat to low, cover slightly and let simmer 60 minutes. Taste and adjust seasonings.

Serve hot with chopped cilantro.

Nutrition Facts

Per Portion

Calories 267
Calories from fat 46
Calories from saturated fat 15.0
Total Fat 5.1 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 5.5 g
Cholesterol 0
Sodium 664 mg
Potassium 970 mg
Total Carbohydrate 46 g
Dietary Fiber 12.1 g
Sugars 5.8 g
Protein 9.3 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 0.4
Vegetables 3.1

Energy sources