Autumn Pumpkin Chili in a bowl with bread

Autumn Pumpkin Chili

Print Recipe: Print Share Recipe:
Serves 3 
This recipe comes from our friend Lauren O’Connor, a registered dietician, nutritionist, and yoga instructor! As we fall into fall, she’s shared a recipe using one of our favorite autumn ingredients: pumpkins!
Here’s what Lauren had to say:

This satisfying, veggie-ful Pumpkin Chili is a perfect choice for the fall. The balance of ginger, cumin and turmeric add warmth and earthiness to the dish; each containing anti-inflammatory, healing qualities. Sumac adds a tangy, zesty appeal. No onions, no garlic, no spicy peppers — no problem! This acid-watcher friendly dish provides the warmth and full-bodied richness of a zesty chili (without the fear for heartburn). So if you’ve got GERD, or chronic acid reflux, this one’s for you! (Just swap the bell peppers for chopped cooked rainbow carrots if they are are trigger food). 


  1. In a skillet, heat 2 tsp grapeseed oil with 1/8 tsp Herbamare or your favorite sea salt.
  2. Add celery and toss to coat.
  3. Heat on low-medium covered until celery is soft; add 2 Tbsp of the Butcher’s Chicken Bone Broth to keep celery from sticking to pan.
  4. Add pumpkin, remaining Butcher’s Chicken Bone Broth, 1 tsp Grapeseed oil, 3/4 cup of bell peppers, 3/4 cup of corn, ginger, Sumac, cinnamon, turmeric, cumin and remaining Herbamare sea salt and continue to heat until warm.
  5. Transfer to a high speed food processor and puree until smooth 3-5 minutes.
  6. Return to skillet and stir in black beans, remaining bell peppers and remaining corn.
  7. Heat until thoroughly warmed.

Made With

Organic Chicken Bone Broth