Pumpkin Portobello Mushrooms Chili

A chili for autumn! Mushrooms, pumpkin, and traditional chili ingredients go together well in this spicy concoction.


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped yellow bell peppers
  • 1 clove garlic, minced
  • 3 large portobello mushrooms, sliced
  • 1 (14.5 ounce) can diced tomatoes
  •  2 cups pumpkin puree or yellow squash puree
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon of ground black pepper
  • 1 dash salt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup fat-free sour cream


1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the portobello mushrooms and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.


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