Pumpkin Chickpea Chili

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.  🙂

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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.

Ingredients

 

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  • 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)

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Directions:

  1. Heat oil in a large pot.
  2. Sauté garlic, onion, bell pepper, and jalapeños.
  3. 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.

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Sometimes, we eat this chili as a stand-alone dish.  This time, I served it over baked potatoes.  Yum!

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