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Pumpkin Walnut Chili
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4.38 from 8 votes

Pumpkin Walnut Chili

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 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Main Course
Cuisine: Southwest
Servings: 8
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.


Calories: 307kcal | Carbohydrates: 40g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 731mg | Fiber: 11g | Sugar: 7g | Vitamin A: 13300IU | Vitamin C: 28.5mg | Calcium: 110mg | Iron: 4.5mg