Loaded with protein, fibre, and plenty of flavour, this vegetarian pumpkin chili adds a touch of Mexican flair to an otherwise earthy and warming dish.
I realize that posting a chili recipe (made with pumpkin, no less) to celebrate the arrival of spring might not seem to make a lot of sense at first blush, but hear me out…
Yesterday was the first day of spring. Yesterday was also the first day it snowed in a good handful of weeks. We were enjoying gorgeous weather with plenty of sunshine and blue skies as winter wound down to a close, and now we’re buried under a fresh blanket of snow. I shouldn’t be surprised given Alberta’s history with the white stuff, but I was kind of hoping against hope that winter might slink away quietly this year without putting up much of a fight. Well played, Old Man… well played indeed. But at least it gives me an opportunity to share one of my favourite recipes with you guys — my Pumpkin Chili Mexican Scramble…
If you’ve been reading Spoons for any amount of time, you’ve probably seen this dish before — heck, you may have even tried it yourself. It’s been a favourite of mine for years now, and while it’s been hanging out on my recipes page for quite some time, it never got a proper post to showcase its fabulousness, so I figured it was time for a bit of an update.
I haven’t changed much about this recipe over the years aside from the size. The original recipe was for a single serving, which was fine when I had more time and desire to cook fresh meals every day, but started to get a little old after a while. Increasing the size of the batch not only decreased the amount of time I had to spend in the kitchen, but using an entire can of beans and pumpkin for the recipe meant I wasn’t left trying to figure out what to do with leftovers. Oh, and speaking of leftovers, I’ve found that this chili actually tastes better after spending a night in the fridge.
I suppose it’s not technically a chili with the addition of egg whites, but it’s a little more complex than a simple scramble, so let’s just call it a hybrid of the two, okay? Either way, it’s packed with plenty of protein and fibre, and gives you a lovely serving of veggies as well. The chili itself is earthy and warming from the spices, but takes on a cooling freshness as soon as you top it with salsa, avocado, and even cheese or sour cream. And for how complex and satisfying of a dish it is, it’s actually super easy to throw together. All you need is about 15 minutes before you can sit down and enjoy the fruits of your labour.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Print
Pumpkin Chili Mexican Scramble
- Total Time: 20
Description
Loaded with protein, fibre, and plenty of flavour, this vegetarian pumpkin chili adds a touch of Mexican flair to an otherwise earthy and warming dish.
Ingredients
- 1 1/2 cup mixed frozen vegetables (corn, peas, carrots, green beans)
- 1 Tbsp. coconut oil
- 1 15 oz. can of pumpkin puree
- 1 15 oz. can of kidney beans, rinsed (can also use pinto or black beans)
- 1 tsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 6 egg whites (or 3/4 cup liquid egg whites)
- large handful of spinach
- salsa
- avocado
- shredded cheese
Instructions
- Defrost frozen veggies.
- Over medium heat, saute the your veggies in coconut oil for 2-3 minutes, until soft. Add pumpkin puree, beans, and spices, mixing until fully combined. Cover and let cook for 2 minutes.
- Pour egg whites over the pumpkin mixture, incorporating slightly. Toss in a handful of spinach, cover, and let cook for an additional 3 minutes.
- When egg whites begin to set and spinach has wilted, stir entire mixture to combine evenly, letting cook a few more minutes. Transfer to a bowl, top with a dollop of salsa, sliced/mashed avocado, shredded cheese, and enjoy!
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 4
Keywords: gluten-free, pumpkin, pumpkin chili, vegetarian, vegetarian chili
Your share is the great knowledge I have gathered, you are an important person I admire, thank you
This doesn’t sound mexican at all, why does it still have mexican on its name? This is actually disrespectful to mexican food. Fucking millenial gringos.
I can’t find the actual recipe on the page. It doesn’t seem to be populating like the others. Any chance you could help as this looks delicious!
Hi! For the first time I am excited about eating healthy!! Thanks to your awesome recipes!! I am not sure if my computer is glitchy but I could not open this recipe. I think my children will love these recipes too!! Especially the Brownie Breakfast Batter!! Thank you!!
YUM I think this recipe is actually how I found your blog back in the day 🙂 I made it and loved it! I might have to make again today… trying to stay away from all the random junk I ate in Nica this week 🙂
I have been on a chili KICK! I made my own vegan chili (and then bastardized it with ground turkey, chicken, and other meats some nights, lol), but pumpkin chili is something that I have yet to try. Pumpkin anything has my name written alllll over it!
The colors in this bowl are gorgeous and make me crave spring, despite it being a chili recipe. We had snow flurries yesterday and today, with more due tomorrow. Tell old Man Winter to shove it up his…..
I love beans; all beans really: white beans, red beans, black beans, chickpeas, black eyed peas..wait are those beans? Either way, they’re all gravy baby, in my book.
My eggs have been scrambled, fried, or in a quiche lately, generally accompanied by cheese. Lots of cheese.
Making this. This week.
I. Can’t. Wait.
Thank you, lovely.
I remember this recipe from eons ago and I always wanted to try it. I’m so glad you reposted it!
My favourite kind of beans are probably black beans, but I pretty much love all beans.
I can’t believe how vibrant and delicious this looks. Just you talking about it got my tummy grumbling. 😉
I love a good chili, and I am a big fan of mexican food. I just might say that this is a fantastic duo! I can’t wait to try this. 😀
oh la la – I love this recipe and your blog title is adorable! This is a great post and thanks for sharing it at the SITSGirls Sharefest!
Found you on the #sitssharefest….glad I did!
First, Love the name of your blog….its so flippin cute!!
Second, I am trying this recipe tomorrow…..it just looks so dam good!!
Yum!! Definitely going on the “must try” list! Any idea how many servings this makes? Or how large a serving is? Thinking about planning my meals for the week. Hopefully there’s leftovers for lunch!
It makes about 3-4 servings… just depending on how hungry you are
Ooo! I’m digging this combo! I’m not sure which kinds of beans I like the best….garbanzo? Because they make hummus? Or black beans. I don’t know, I’m really bean savvy 😉
I’m trying to consume all the wintery foods while it’s still chilly outside. I’m not ready to depart from my brussels sprouts or hot oatmeal 🙁 Well, I still eat hot oats in the summer anyway, so I don’t ever need to say goodbye to those.
Favorite way to eat eggs: omelette or sunny side up!
Ah “spring”. Rumor has it it has started, but I see no signs, as it was snowing- again- in northern WI. As soon as that is done, it is supposed to be down to 0F tonight. goodiegoodie. sigh.
This looks super good, why egg whites? Eggs are so good for you! So do you estimate perhaps 3 – 4 whole eggs? I was also thinking that you could make this into a tofu scramble as well.
Looking forward to trying this out! 🙂
I just use the whites because I prefer the texture of them in this dish, but whole eggs would be fine! And yup — around 3-4 🙂
Well, fair enough! Thanks for the reply! 🙂