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Pumpkin Chili Mexican Scramble

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  • Total Time: 20


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.


  • 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


  1. Defrost frozen veggies.
  2. 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.
  3. Pour egg whites over the pumpkin mixture, incorporating slightly. Toss in a handful of spinach, cover, and let cook for an additional 3 minutes.
  4. 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


  • Serving Size: 4