Autumn Pumpkin Chili

Is there anything better than a warm, hearty soup on a crisp fall day?

This is the time of year when simple, one-pot meals really shine—just add your favorite ingredients, let everything simmer, and you’ve got something nourishing and satisfying ready to go.

This Autumn Pumpkin Chili is one of our seasonal favorites for exactly that reason. It’s easy to make, full of flavor, and packed with ingredients that help support balanced meals—especially in midlife when what you eat can directly impact how you feel.

With a combination of protein, fiber, and nutrient-dense vegetables, it’s designed to keep you full, energized, and satisfied.

The pumpkin and zucchini bring subtle fall flavor, while the spices add just the right amount of warmth without being overpowering.

Simple, cozy, and perfect for cooler days.

Ingredients

• 1 C pumpkin puree (not pumpkin pie filling)

• 2 medium zucchinis, thickly sliced and quartered

• 1 C vegetable stock

• 1, 15 oz. can diced tomatoes (low salt)

• 1, 15 oz. can black beans (low salt)

• 1, 15 oz. can garbanzo beans (low salt)

• 1 small sweet yellow onion, diced

• 1 Tbsp. olive oil

• 1 heaping Tbsp. cumin

• 2 Tbsp. Chili powder

• A large pot (I use my Bialetti 5.5-Quart Pot — it’s the perfect size for this recipe!)

Directions

1. Add pumpkin, vegetable stock, diced tomatoes, black beans, garbanzo beans, diced onion, olive oil and spices to a large pot.

2. Bring ingredients to a boil, then reduce to low-medium heat and simmer for another 20-25 minutes.

3. Serve and enjoy!

   
   

You can store leftovers in an airtight container in the fridge up to 3 days or pop in the freezer for a simple thaw and enjoy meal anytime!

Eat and Enjoy!

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