Skip to Content

Bean Pumpkin Chili

This weekend, time SPRINGS FORWARD a WHOLE HOUR – while I am not looking forward to losing an hour of sleep, the silver lining is longer (and hopefully warmer) evenings!

Speaking of springing, time seems to be springing along faster than a cheetah chasing a gazelle!
I sneeze and a month has gone by, I blink and the day is over…well, at least for the next 15 minutes, am enjoying this workout-hopefully, without sneezing or blinking:

Annnnnnd…now onto fuel for working out!

Happy WIAW yall!!! I am springing into the linkup hosted by Jenn @ Peas and Crayons for some mid week food oggling

-sans blinking!

Breakfast was homemade almond butter and melted dark chocolate topped pancakes made with “Freekah” – while these pancakes were good, they are not blog-worthy yet – this recipe still needs some tweaking.

black bean, sweet potato and chicken stew
Lunch was leftover black bean, carrot, green pepper and chicken stew.

Afternoon chocolate!

Been stew with Dorot
This bean chili made with Dorots  – was dinner…my daughter is my main food critique and when she goes back for seconds of any recipe, I know it’s a blog-worthy recipe!

Followed by Kemps Moose Tracks Frozen Yogurt with homemade magic shell…which is not on my list of Lent foods

Bean & Pumpkin Chili

Bean & Pumpkin Chili


  • 1 bag pinto beans or small kidney beans soaked and rinsed
  • 6 cups water
  • 1 onion chopped
  • 1 6 oz can tomato paste
  • 15 oz can of 100% pure pumpkin puree
  • 4 Dorots ginger cubes
  • 4 Dorots garlic cubes
  • 3 Dorots cilantro cubes
  • 4 Dorots basil cubes
  • 2 Chipotle peppers in adobo sauce
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper
  • Olive oil


  1. Saute the onions in a pan with olive oil till onions are golden
  2. Add the beans and water and boil for 15 minutes
  3. Lower heat and add all the other ingredients: Dorots spices, pumpkin puree, tomato paste, spices, salt and pepper and let simmer for an hour and a forty five minutes, with a lid half way covering the pan
  4. Take off heat and let sit for a few minutes before diving in


Serve with avocado, tomatoes, cheese, chips, parsley, cilantro and whatever else you desire.
This soup takes a long time, but is well worth the effort

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Easy Vegetarian Shabu Shabu (A Gluten Free Recipe)

Tuesday 1st of June 2021

[…] of our favorite vegetarian dishes from Savory Spin:Bean Pumpkin Chili,Moong Lentil Bean Curry,Banana Flower Stir Fry,Mango Tofu,Sauteed Lotus Root and Jicama […]

Curry and Comfort

Saturday 8th of March 2014

Yes..I must have a chocolate a day here as well. :) Love the chili. :)

Matt @ Runner Savvy

Wednesday 5th of March 2014

Those cakes look delicious!


Wednesday 5th of March 2014

Thanks Matt!

Lorraine @ Not Quite Nigella

Wednesday 5th of March 2014

Hehe I'm crazy for magic shell and if it is home made then it tastes even better because you can use much better chocolate than the bought one! :D


Wednesday 5th of March 2014

No kidding Lorraine - the only problem with homemade is the ready availability till the coconut oil runs out!

Mike @TheIronYou

Wednesday 5th of March 2014

Freekah is so good (despite the funny name). I've tried it in salads and steamed but never in pancakes....I deffo need to. Thanks for the inspiration Shashi!


Wednesday 5th of March 2014

Hahaha - you are right bout that Freekah, Mike! I also have had it sauteed with veggies and beans, this was my first attempt at pancakes - but using freekah in pancakes seems to be different to using quinoa in them. You are so welcome friend

Skip to Recipe