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Pumpkin Chili

Pumpkin can be added to almost any meal, providing its super qualities to every bite.

Recipe for Cal Poly Dining’s October Superfood.

Yield: 6 servings

Prep time: 15 min

Total time: 35 min


1 tbsp olive oil

1 large red onion, chopped

2 cloves garlic, minced

2 bell peppers, chopped (any color)

1 28-ounce can of diced tomatoes

1 15-ounce can black beans, drained and rinsed

1 15-ounce can pinto beans, drained and rinsed

1 15-ounce can kidney beans. drained and rinsed

1 15-ounce can pumpkin purée (not pumpkin pie filling!!)

2 cups vegetable broth

2 tbsp chili powder

2 tsp cumin

2 tsp paprika

1 tsp salt

1 tsp cinnamon

*optional: cayenne pepper and tortilla trip garnish


  1. Place olive oil in pan over medium heat with onions and sauté for about 5 min
  2. Add bell peppers to pan and sauté for additional 2 min
  3. In large pot combine bell peppers, onions, tomatoes, beans, pumpkin, vegetable broth, and all spices- stir to combine.
  4. Bring to a boil, turn down heat to a simmer, cover, and let cook for 15–20 min.