Roasted Pumpkin Chili

This pot of chili features freshly roasted pumpkin, a touch of cinnamon and a hint of nutmeg. The result is savory, spicy and gently sweet. Think of it as fall in a bowl.

Pumpkin Chili – Serves 6


  • 1 small pumpkin (1 1/2 – 2 pounds)
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 3 tomatoes, seeded and diced
  • 2 cups Swiss chard, finely chopped
  • 2 1/2 cups cannellini beans, cooked
  • 2 1/2 cups kidney beans, cooked
  • 1 teaspoon chili powder
  • 1 teaspoon ground ancho chile pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons olive oil
  • 8 ounces dark beer (Founders Porter)
  • Salt and pepper, to taste
  • Cilantro (optional)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Rinse and dry the small pumpkin. Slice in half, scoop out seeds and membrane.
  3. Brush the inside of the pumpkin halves with one tablespoon of olive oil. Season with salt and pepper.
  4. Place them face down (skin side up) on a rimmed baking sheet lined with foil.
  5. Bake in the oven for 50 minutes.
  6. Remove from oven and let cool. The flesh should easily separate from the skin.
  7. Scoop out the flesh and cut into bite-sized chunks. Set aside.
  8. Heat the remaining 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or stock pot.
  9. Toss in the onion and saut

Leave a Comment