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Pumpkin Chili

My H-E-B Texas Life Magazine, October 2012


Quick and easy

Quick and easy

Quick and easy
try this


Prep Time:

15 minutes

Cook Time:

25 minutes


6 servings


1  tsp.  olive oil

1  c.  onion, chopped

1/2  green bell pepper, chopped

1  can (4 oz.)  diced green chiles

1  can (15.5 oz.)  golden hominy, drained

1  lg.  garlic cloved, minced

1  can (14.5 oz.)  H-E-B Diced Tomatoes

1  can (15.5 oz.)  H-E-B Dark Red Kidney Beans, drained and rinsed

2  c.  canned pumpkin

2  c.  H-E-B Reduced Sodium Vegetable Broth

2  tsp. each:  chili powder and cumin

1/2  tsp.  black pepper

•  salt and cayenne pepper, to taste


Heat olive oil in a large skillet over medium heat.

Sauté onion, bell pepper, green chiles, hominy, and garlic until tender (about 5 minutes).

Stir in tomatoes, beans, pumpkin, and vegetable broth; cook an additional 8 minutes. Season with chili powder, cumin, and black pepper. Reduce heat. Simmer 20 to 25 minutes. Add salt and cayenne pepper to taste.
Nutritional Information
Calories: 190, Total Fat: 2g, Sodium: 450mg, Carbohydrates: 40g, Dietary Fiber: 8g, Sugar: 8g, Protein: 4g
My H-E-B Texas Life Magazine, October 2012

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