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Compliments of Diana Dyer, MS, RD

Pumpkin Chili

(modified slightly from a recipe shared by Melissa Knudson, MS, RD)

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped (chop ~10 minutes prior to heating to preserve the anti-cancer activity)
  • 12 oz. package Green Giant Harvest Burgers® for recipes™ (in the freezer at your grocery store)
  • 15 oz. can white kidney beans (cannellini beans) - drained and rinsed
  • 15 oz. can black beans - drained and rinsed
  • 2 -16 oz. cans diced tomatoes
  • 16 oz. can pumpkin (plain)
  • 4 oz. can chopped green chilis
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. unsweetened cocoa
  • 1-2 bottles of beer as additional liquid (optional - non-alcoholic beer works very well)


  • Saute garlic and onion in oil over medium high heat until limp (2-4 minutes).
  • Add remaining ingredients and mix evenly.
  • Bring to a boil and simmer on low for 1 hour

Don't let the name of this recipe scare you. It is deliciously different. Freeze left-overs in single serving containers or eat the remainder for lunches during the week.