Roasted Pumpkin Chili

Big Mountain Foods Roasted Pumpkin Chili with Lion’s Mane Mushroom Crumble

Another first to market innovation for Big Mountain! Lion’s Mane Mushroom Crumble is made with a trio of mushrooms – Lion’s Mane, Portobello, and Shiitake. It’s perfect in this Roasted Pumpkin Chili! Packed with a powerhouse of health benefits, full of vitamins and minerals and a plant-based protein that is so sustainable it can help save the planet, Lion’s Mane Mushroom Crumble tastes delicious, is good for you and the world we live in and is the perfect addition to any meal. Love mushrooms? Check out our mushroom toast recipe here.

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Roasted Pumpkin Chilli

Roast Pumpkin Chili

  • Author: Cassandra Anderton


Units Scale
  • 2 tablespoons of olive oil, divided
  • 2 1/2 cups pumpkin, cubed (approx half of a medium pie pumpkin)
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried sage
  • Generous sprinkle of salt and pepper (plus more for seasoning)
  • 1 medium onion, diced
  • 3 cloves of garlic, diced
  • 1 red bell pepper, chopped
  • 1/2 green chili, diced (add more to increase spiciness level)
  • 1 can of diced tomatoes (796 ml)
  • 1 1/2 cups of black beans
  • 1 1/2 cups of kidney beans
  • 1 package of Lion’s Mane Mushroom Crumble
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 1 tablespoon fresh oregano, chopped
  • Salt
  • Freshly ground black pepper


  1. For the roasted Pumpkin
  2. Preheat the oven to 425 then prepare the pumpkin for roasting by cutting it in half then scooping out the seeds (set aside for roasting) and pulp. Using a sharp knife, slice off the skin and cut the pumpkin into cubes. Add the cubed pumpkin to a large baking dish then drizzle half of the olive oil over the pumpkin then add the spices (thyme, salt & pepper, smoked paprika, cinnamon, chili powder, and sage). Use your hands or a spoon and mix everything together so each pumpkin cube is evenly coated with the spices.
  3. Bake the pumpkin for 25 minutes, tossing them halfway through. Set the pumpkin aside.
  4. For the Chili
  5. In a large pot over medium heat, add the rest of the olive oil. Add the onion and saute for 3-4 minutes until they look translucent then add the garlic, red pepper, green chili and Lion’s Mane Mushroom Crumble, season with salt and pepper. Cook for another 3-5 minutes.
  6. Add the rest of the ingredients to the pot except the oregano, bring the chili to a boil, then lower the heat and simmer covered for 20 minutes. Taste the chili and adjust seasoning if necessary, finally stir in the oregano and serve. Garnish with a few slices of avocado and cilantro if desired.
  7. Enjoy!
  8. *For a thinner chili add water and for a thicker chili simmer until desired consistency is reached.

SPUD has been delivering local and organic groceries in Vancouver and the lower mainland for the past 20 years, and now services Vancouver Island, Calgary, and Edmonton as well!

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