Pumpkin Vegetarian Chili

Published by Rebecca Baron on

There is a chill in the air, which only means one thing- soup season! One of my favorite hearty cold weather dishes is a wholesome thick chili. With a garnish of cheddar, chopped chives and a side of corn bread, I can’t imagine a better way to warm up from a day of apple picking. Here is my to-go recipe for delicious vegetarian chili, featuring pumpkin and smoked harissa.

    

You will need

3 cups of mixed dry beans (10 bean soup mix works nice)
4 cups of water
2 cups of vegetable stock
2 large onions finely chopped
6 cloves of garlic
1-2 bell peppers & 1 jalapeno pepper (seeded for heat, or not)
1 cup of organic corn
2 tbsp of chili powder
1 tsp of onion powder
1 tsp of curry (red or yellow)
1 tsp of paprika
1 tbsp of smoked harissa

Get the beans started by boiling on high heat in four cups of water in a large stockpot. Combine the dry beans once the water reaches a boil, then lower down to a simmer. Chop garlic and onions, add to the large stockpot and the two cups of vegetable stock. Let simmer for about 40-60 mins on low heat. Once the beans are al dente, or mostly tender then you can add..

16 oz (1 can) of canned pureed pumpkin
2 cups of stewed tomatoes (organic canned)
1 cup of frozen or fresh organic corn
Spices, peppers and smoked harissa

Cook under low heat, stirring occasionally. Ready once the beans and vegetables are tender, and the base is at your desired consistency.

People often enjoy meat with their chili, and while it tastes delicious; I prefer to eat chili vegetarian for an easier digestive experience. Adding ground beef to just a starch and spice heavy dish usually leaves me with a heavy feeling. Whether you follow food combining or not, or you want to add meat or not; the pureed pumpkin really holds the dish together where beef is commonly used for. The pumpkin not only boosts the nutrient intake of vitamins and antioxidants, it makes a great thickener.

Photo Credit: Markus Spiske (Chili Bowl) and Tom Mossholder (Pumpkins)

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