We’ve made it to the last week of the #EatYourVeggies Challenge! Check out my January Veggie Challenge stories highlight for more info. Even though, we’re almost at the end of the month, you can still cook along with us! 

Chili is one of my favorite easy meals because it comes together quickly but can also be made ahead of time if needed. There are many versions I make, but today I wanted to share my favorite plant-based variation. 

While I know that both tomatoes and pumpkins are, botanically speaking, fruit, they provide a lot of nutrients we get from vegetables, such as vitamin A, vitamin C, beta-carotene, potassium, and fiber, just to name a few. For an extra veggie boost, add some chopped spinach or kale or serve over cauliflower rice. For some healthy fats, add some avocado or guacamole on top 

You can also add other garnishes like cheese or nutritional yeast, plain Greek yogurt, tortilla chips, or cornbread. 


Black Bean Pumpkin Chili

Serves 4



1 can black beans, rinsed

1 28-ounce can fire roasted diced tomatoes (can be regular or no-salt added)

1 16-ounce jar of salsa of choice 

1 15-ounce can pumpkin puree (butternut squash puree if preferred)

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon garlic powder

1 tablespoon unsweetened cocoa powder 



In a large sauce pan or small stock pot, combine all ingredients and bring to a boil. 

Reduce heat and allow chili to simmer for 20 -30 minutes. 


Serve hot, with desired garnishes. 



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