Quick Pumpkin Chili Over Toast

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The addition of pumpkin puree to this Quick Pumpkin Chili over Toast gives it a silky texture. Chili paste adds heat and unique flavor. So what makes this recipe quick? First, there’s no chopping of veggies. That’s always a plus on a busy day. Second, serve it simply over whole-grain toast, rather than cooking a pot of pasta or other grain. If you haven’t tried thick toast as a soft, chewy bed for chili, you’re in for a treat. Make sure it’s good bread, of course. We either have home made bread or a big loaf from our local farmers’ market on hand most days.

Quick Pumpkin Chili Over Toast

Quick Pumpkin Chili Over Toast

By October 28, 2014

Yield : about 6 cups of chili


  • 1 15 oz can - pumpkin puree
  • 2 28 oz cans - diced tomatoes
  • 2 15 oz cans - kidney beans, undrained
  • 1 tsp - dried onion flakes
  • 1 tsp - dried oregano
  • 1 tsp - chili powder
  • 1/2 tsp - garlic powder
  • 2 tsp - red chili paste (we used Huey Fong Sambal Oelek Chili Paste from Amazon.com)
  • 1 pinch - ground cloves
  • 1-2 Tbs - brown sugar (adjust to taste)
  • 6 slices - thickly-sliced whole-grain bread


  1. Combine all the ingredients, except the bread, in a pot over medium heat. Cook for 5 minutes. Reduce heat to medium-low, cover, and cook another 15 minutes. Salt to taste.
  2. While the chili is cooking, toast the bread according to your tastes.
  3. To serve, ladle the chili over a slice of toast.

Some brands of chili paste contain oil or fish sauce, but the brand I listed in the ingredients is both vegan and oil-free.  You can find it online at Amazon.com.

Nutrition Information
Nutrition (per serving): 369 calories, 79% calories from carbohydrates, 16% calories from protein, 5% calories from fat, 18.4g fiber.

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