Pumpkin Walnut Chili

4.38 from 8 votes

Whether you’re making dinner for the family or feeding a crowd, a hearty bowl of my Pumpkin Walnut Chili is sure to be a hit!

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Main Course

Cuisine: Southwest

Servings:

Calories: 307kcal

1 tablespoon olive oil
1 medium yellow onion diced
3 cloves garlic finely chopped
1 red bell pepper diced
3 cups (12 oz.) peeled and diced pumpkin or butternut squash
1 cup California walnuts, chopped
½ cup bulgur
1 ½ tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
Salt and pepper
2 cans (14.5 oz. each) diced fire-roasted tomatoes
1 cans (15 oz.) 100% pure pumpkin
2-3 cups reduced sodium vegetable broth
2 cans (15.5 oz each) black beans or kidney beans, drained and rinsed
Optional toppings: chopped walnuts cilantro, avocado, Greek yogurt, shredded cheese

Heat olive oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the onion, pepper and cook, stirring occasionally, until softened, 4-5 minutes. Add the pumpkin, walnuts, and bulgur and stir to combine. Add the chili powder, cumin, oregano, 1 teaspoon salt, ½ teaspoon black pepper, tomatoes, canned pumpkin and vegetable broth. Bring to a boil then reduce to a simmer. Cover and cook 15 minutes.
Uncover and stir in the beans. Simmer, uncovered, another 15-20 minutes until chili thickens and pumpkin and bulgur are cooked. Serve with desired toppings.