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Chipotle Pumpkin Chilli Recipe

Chilli Pumpkin Recipe

Chipotle Chilli Pumpkin Recipe. A warming vegetarian Mexican style chilli that can be served as a main meal or a side dish. It is easy to adapt to make a family friendly version.
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8
Author Kyrstie Barcak - A Fresh Legacy


  • 1 tablespoon oil of choice for cooking
  • 1 clove garlic chopped
  • 1 cm ginger grated
  • 1 onion chopped
  • 1/2 teaspoon dried chilli flakes
  • 2 dried chipotle chilli soaked in boiling water until softened and then chopped **Do not discard the soaking water
  • 3/4 cup Organic Black Turtle Beans
  • 1 425 grams tinned cannellini beans
  • 1 400 gram tinned chopped tomatoes + small amount of water to rinse to the tin
  • 1 red capsicum cut into 4-6 pieces
  • 2 cups water - including the water reserved from soaking the chillis and that used to rinse the tomato tin
  • 2 cups cooked and mashed pumpkin
  • 2 pinches salt

To Serve

  • 1 avocado mashed or sliced
  • 1 handful fresh coriander leaves
  • 1 lime juiced


  1. Add the oil, ginger, garlic, chilli flakes and chipotle, and onion to a pan that can be covered on the stove top.
  2. Gently cook until the onion softens
  3. Add the turtle beans and stir until coated
  4. Add the tinned beans, tomatoes, capsicum, water and pumpkin and stir
  5. Cover with a lid and simmer on low heat for 45 minutes
  6. Uncover and stir, and remove lid
  7. Cook for a further 15 minutes and then turn off heat, cover and allow to sit for 10 minutes
  8. The liquid should be absorbed now
  9. Season with two pinches of salt and stir
  10. Serve with the fresh coriander leaves, avocado and squeezed lime juice
  11. You can serve as it is or with baked potatoes, or corn chips, or tortilla wraps

Recipe Notes

If you can't find Black Turtle Beans substitute with red kidney beans or lentils.