Chili With Pumpkin Seeds
Chili can be enjoyed on its own or with your favorite grains on the side. And don't worry if you can't finish it all, chili tastes even better after spending the night in the fridge!
People: 1
50 min


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  1. Peel and cut your butternut squash so that they all have a similar size and shape.
  2. Finely chop your carrot, chili pepper and cilantro.

Heating Steps

  1. Heat oil in a pot, add Butternut Squash and fry for 5 minutes.Then add Carrot, fry for 10 minutes.Finally, add Chili Pepper, Navy Beans and Pinto Beans and fry for 5 more minutes.
  2. Add canned tomatoes and mix.
  3. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  4. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add Cilantro and Pumpkin Seeds on top.