Skip to main content

One Pot Pumpkin Chili with Sorghum




60 minutes

One pot pimpkin chilli sorghum
  • 1 tbsp coconut oil
  • 1 medium onion
  • 500g pumpkin flesh cubed
  • 1 400g tin red kidney beans (240g drained)
  • 1 400g tin chopped tomatoes
  • 475ml vegetable stock
  • 200g sorghum*, uncooked
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 ½ tsp paprika
  • 1 tsp coriander
  • ½ tsp cinnamon
  • 2 tsp – ground black pepper
  • ½ tsp – lemon juice

*Sorghum also known as great millet is a gluten-free grain.  You can substitute with quinoa if you cannot find it.

  1. Heat the oil over medium heat in a large stock pan or a slow cooker.
  2. Dice onion and pumpkin and add to pan. Sauté for 3-5 minutes until onions have softened.
  3. Drain and rinse beans.
  4. Pour in beans, pumpkin, tomatoes, and broth and stir to combine.
  5. Add in the sorghum and spices and bring to a boil.
  6. Once boiling, reduce heat to a simmer, cover, and let cook for 40-50 minutes until the pumpkin and sorghum are tender.
  7. Stir in lemon juice, and adjust seasonings as needed. (If mixture is too thick, stir in a little more stock or water until desired consistency is reached).
  8. Top with guacamole, sour cream or yoghurt, and/or fresh herbs if desired.