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This pumpkin zucchini chili lasted about 5 minutes until it was all gone!
Submitted by Zoe Waldron

Easy Pumpkin Zucchini Chili


This pumpkin zucchini chili was a huge hit at my office's holiday party this year! They are begging for me to bring it in again!
This easy pumpkin zucchini chili is sure to be a hit for lunch or dinner, especially during the fall and winter! It's a hit for tailgating too. The pumpkin flavor is delicious - not overpowering. Try it!"

Ingredients

1 cup canned pumpkin
3 TBSP olive oil
1/2 cup cornmeal
1 diced medium red onion
2 large chopped zucchinis
1/3 cup chopped green onions
2 tablespoons tomato paste
2 cups of canned beans (chili beans)
1 cup canned diced tomatoes
3 1/2 cups low-sodium vegetable broth
4 minced garlic cloves
3 diced red bell peppers
1 can of canned corn
1 TBSP chili powder
2 tsp cumin
pinch of salt & ground black pepper to taste
shredded cheese (optional)


Instructions

Heat element to low-medium.

Add olive oil to pan. Combine pumpkin, tomato paste, diced tomatoes, vegetable broth, and red bell peppers.

Heat for 5 minutes then add everything else and simmer for 50 minutes.

Add salt and pepper to taste.

Top with cheese if desired and enjoy!

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Servings

8

Nutritional Information
Per Serving

no nutrition information available


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