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Pumpkin Spiced Chili Recipe

Healthy Recipes from Martine, Certified Nutrition Consultant

Here is a recipe for one of my favorite dishes that serves as a great base for any leftover ingredients. (Hello, shredded turkey leg…) Packed with seasonal produce and fiber-rich ingredients, it's a great counterbalance to a joyously abundant Turkey Day indulgence. Click here to download a PDF version of the recipe!


1 Tablespoon chili powder

1 teaspoon cinnamon

2 teaspoons kosher salt

½ teaspoon ground nutmeg

1 Tablespoon olive oil

1 medium onion, diced

1 Tablespoon fresh ginger, finely minced

2 garlic cloves, minced

2 medium carrots, diced into ½ inch pieces

4 large portobello mushrooms, stemmed, wiped clean and cubed

2 cups frozen corn

1 28-ounce can of fire roasted tomatoes

1 15-ounce container or pureed pumpkin

1 15-ounce container of black beans, drained and rinsed

2 cups unsalted vegetable stock


  1. In a small bowl, combine the chili powder, cinnamon, salt and nutmeg. Set aside.

  2. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onion, and cook for 3-4 minutes until translucent. Add the garlic and ginger, and continue to cook for a minute.

  3. Add the carrots and mushrooms and continue to cook until the carrots start to soften and brown and the mushrooms release some of their liquid, stirring occasionally for about 5-6 minutes. Add the seasoning mix and stir to evenly coat.

  4. Add the corn, tomatoes, pumpkin, beans and stock and mix well.

  5. Cover, reduce heat to medium-low, and simmer for approximately 45-50 minutes stirring occasionally.

  6. Serve warm with any toppings of your choice including shredded cheese, cilantro, sliced green onions, sour cream, etc.

Enjoy and happy Thanksgiving!

Pumpkin Spiced Chili Recipe
Download PDF • 2.60MB

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