GOURMET GIRLS: Gluten-free vegan pumpkin chili

Mary Steiger and Susan Fulton from Gourmet Girls shared their gluten-free vegan pumpkin chili recipe with us.

Gourmet Girls is well known is the Tucson area for its delicious, nutritious and gluten-free menu.

Owners Mary Steiger and Susan Fulton have visited the KOLD studio many times and shared their favorite recipes.

Their newest offering is a gluten-free vegan pumpkin chili, which features butternut squash, beans and pumpkin puree.

We’ve posted the full recipe below, but you can find more from the Gourmet Girls HERE.

Gluten-Free Vegan Pumpkin Chili

By Gourmet Girls


  • ¼ cup cooking oil
  • 1 large onion diced
  • 1 bell pepper diced
  • 1 cup diced butternut squash
  • 1, 15-ounce can black beans, drained and rinsed
  • 1, 15-ounce can kidney beans, drained and rinsed
  • 1, 15-ounce can white beans, drained and rinsed
  • 1, 46-ounce can tomato juice
  • 3, 15-ounce cans peeled and diced tomatoes with juice
  • 1 cup pumpkin puree
  • 2 tablespoon pumpkin pie spice
  • 3 tablespoon smoked paprika
  • 1 tablespoon granulated garlic


  • In a large pot over medium heat, saute onions, peppers and butternut squash in oil for five minutes
  • Stir in beans, tomato juice, diced tomatoes and pumpkin puree
  • Season with spices
  • Simmer for one hour