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Mini Stuffed White Pumpkins



  • 12 mini white pumpkins (more or less depending on size)
  • 1 tbs of grape seed oil
  • 2 cloves of minced garlic
  • 3 small minced green chilies (depending on desired spice)
  • 1 minced red chili
  • 1/4 tsp of dried oregano
  • 1 cup of diced yellow onion
  • 1 cup of diced green bell pepper
  • 1 can of chickpeas
  • 1 can of black beans
  • 1 can of kidney beans
  • 1/2 cup of tomato paste
  • 1 cup of vegetable stock
  • 2 tbs of chili powder
  • 1 tsp of cumin powder
  • 1/2 tsp of pink salt
  • 1/2 tsp of smoked paprika
  • 1/4 tsp of black pepper


  1. Preheat oven to 350° F. Gently slice pumpkins around stem and gut pumpkins. Place pumpkin tops back on and bake for 45 minutes.
  2. In a large pot on medium heat add oil, garlic, chilies, and oregano. Stir until fragrant and add onion and bell pepper. Cook until onions are translucent, stirring occasionally.
  3. Add all beans to pot including aquafaba from all cans. Stir in tomato paste, stock, and seasoning.
  4. Allow chili to simmer for 30 minutes. Once pumpkins are ready remove and take pumpkin lids off. Stuff with chili and garnish with cilantro. Serve and enjoy!