Pumpkin Chili Recipe
Say hello to
the ultimate pumpkin chili! This hearty vegan stew is filled with juicy
pumpkin, lentils and black beans stewed with beer and comforting spices.
Ingredients
- 1 cup chopped carrot
- 1 red bell pepper, chopped
- 2 teaspoons cumin
- 1 cup chopped celery
- 2 teaspoon salt
- ¼ teaspoon pumpkin pie spice
- 4 cloves garlic, minced
- Black pepper to taste
- 1 15 oz. can pumpkin puree
- 2 tablespoons chili powder
- 1 15 oz. can black beans, drained and rinsed
- 1 onion, chopped
- 2 15 oz. cans chopped tomatoes
- 2 15 oz. cans kidney beans, drained and rinsed
- Garnish: avocado, cilantro, chili flakes, vegan sour cream
instructions
First, In
large saucepan, sauté onions, garlic and carrot until softened.
Then, Add
chopped celery and pepper and sauté a few more minutes until tender and well
cooked.
Add the
spices - from chili powder to black pepper - and mix until all the vegetables
are well coated in the spices. Continue stirring and cooking the spices for a
few minutes.
Add canned
chopped tomatoes, kidney beans, black beans and pumpkin puree and stir to mix.
Bring the pepper to a boil and reduce the heat over low heat. Let the chili
simmer for 10 to 20 minutes. If you like your chili a little more crushed, add
a vegetable broth to dilute it. I like mine thick not to add liquid. Toward the
end of the cooking process, taste and add more salt and spices to your taste.
Once all the
flavors have been mixed and the pepper has warmed, serve it garnished with your
favorite toppings and some pumpkin corn bread muffins, if you wish! Happy
Cooking Time.
