A healthy pumpkin chili recipe to get you through midterms

Jazmin Cubilla/Staff

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The weather is growing colder, the days are growing shorter and the ever-dreaded midterm season is upon us. The feeling of imminent doom is stronger than ever, which makes it especially difficult to concentrate on fueling your body properly during your all-night study sessions. This pumpkin chili is easy to whip up, and it’ll be sure to power you through even the longest of CS midterms.


  • 1 can of puréed pumpkin
  • 1 package of precooked lentils (get some at Trader Joe’s!)
  • 1 package of protein of choice (ground turkey, beef or firm tofu are great!)
  • 2 tablespoons of olive oil
  • 1 jar of tomato sauce
  • 2 cups of water
  • 3 cups of your favorite veggies (broccoli, zucchini, peas and sweet potatoes would work well!)
  • 1 teaspoon of cumin
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of pepper
  • 1 tablespoon of salt


Place a large pot over medium heat and add in your olive oil and spices. Sauté your spices until they’re nice and fragrant (this should take about two minutes). Then, add in your protein of choice and sauté until cooked through (for raw meats, this should take around 10-15 minutes). Next, lightly chop your veggies and add them to the pot, along with the can of pumpkin, the precooked lentils and the 2 cups of water. Turn the heat down to low and simmer for 45 minutes (or until your veggies are tender and the soup is well incorporated). Serve while it’s still hot, and enjoy!

Contact Jazmin Cubilla at [email protected].