I love chili. I love pumpkin. I don’t care what season it is. I eat this year-round. It’s a staple at my house. It’s a dish that my non-vegan wife and kids enjoy with me. 🙂
I first found this recipe on Danielle’s blog before I became a vegetarian. I modified it a few times to accommodate my changing dietery needs. I used to make it pretty spicy but I recently had to cut down on the chili powder and eliminate the jalapeños because capsaicin has been contributing to my urticaria flare ups.
- 2 tbsp olive oil
- 1/2 onion, chopped
- 2-4 cloves of garlic, chopped
- 1 bell pepper, chopped
- 2 jalapeños, seeded and finely chopped (I omitted these)
- 1 can diced tomato with liquid
- 1 can pureed pumpkin
- 1 can chickpeas/garbanzo beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1 cup vegetable broth
- 1-2 tbsp chili powder (I limited myself to 1)
- 1 teaspoon ground cumin
- salt & pepper to taste (I use Himalayan pink salt)
- Heat oil in a large pot.
- Sauté garlic, onion, bell pepper, and jalapeños.
- Add tomatoes, pumpkin, vegetable broth, chickpeas, kidney beans, chili powder, cumin, salt, and pepper. Stir well. Bring to a boil. Reduce heat and simmer for about 20 minutes. Continue to stir occasionally while simmering.
Sometimes, we eat this chili as a stand-alone dish. This time, I served it over baked potatoes. Yum!