This spicy pumpkin chili is simply dreamy! It has so many complementary flavors and has just the right amount of kick! You will fall in love.

Spicy Pumpkin Chili [Vegan]


Cooking Time




  • 1 large can fire roasted tomatoes
  • 1/2 cup water
  • 1 butternut squash, outside skin removed and diced (or buy frozen pre-cut 2-3 cups)
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 2 tablespoons cacao powder (or cocoa)
  • 3 tablespoons Mexican seasoning
  • 2 tablespoons chili powder
  • 1 teaspoon cinnamon
  • 1 dash cayenne
  • 4 cloves of garlic, diced
  • 1 cup corn (we used frozen)
  • 1 can black beans, rinsed & drained
  • 1 can kidney beans, rinsed & drained
  • 1 can pinto beans, rinsed & drained
  • coconut oil for sauteing
  • 2 dashes salt and pepper


  1. In a large soup pot add: tomatoes, water, all seasonings, garlic, corn and beans.
  2. Peel & cut squash (if not already), add to a frying pan on medium heat. Saute with coconut oil for 5 minutes then add chopped onion and celery. Cook together for 3-5 more minutes.
  3. Next add contents of the frying pan to the soup pot, bring everything to a boil for 10 minutes. You may need to add a little more water (we didn't have to though).
  4. Turn stove down to low, cover and continue to cook for 1 hour (cook for longer if you wish)
  5. Adjust seasonings to your liking before serving.
  6. Kick it up by adding hot sauce at the end.