Vegetarian Pumpkin Taco Chili Recipe


  • Vegetarian Pumpkin Taco Chili1 15 ounce can of pumpkin
  • 1 15.5 ounce can of red beans
  • 1 15.25 ounce can of black beans
  • 1 14.5 ounce can of diced tomatoes
  • 1 15.25 ounce can of corn
  • 1 1.25 ounce package of taco seasoning
  • 1 1 ounce package of ranch seasoning


  1. Drain the corn.
  2. Combine the pumpkin, red beans with juices, black beans with juices, tomatoes with juices, and corn in a large pot.
  3. Add the taco seasoning and the ranch seasoning.
  4. Stir thoroughly.
  5. Heat until hot and bubbly.
  6. Serve hot.
  7. Refrigerate or freeze any uneaten vegetarian pumpkin taco chili.

Image Credits

Vegetarian Pumpkin Taco Chili © 2012 Heather Johnson

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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