And for my big finale for my celebratory Week of Orange… PUMPKIN CHILI!
I thought something savory was overdue after the week I’ve shared with you- Pumpkin Cookies, Butternut Squash Mac, Pumpkin Quick Bread, and a Pumpkin Pie Smoothie. As usual, I was a little light on the ‘meal‘ side of things.
And this Pumpkin Chili is not only savory, but it is ubber healthy!!
Seriously, chocked full of super nutrition.
It has onions, red and green bell peppers, carrots, garlic, tomatoes, beans, annnnd an ENTIRE can of pumpkin purée!!
It’s a great spicy chili alternative for those that are tired of your basic beany vegetarian chili.
Speaking of beans, I used a can of black and a can of cannelini here, but you could use two of one kind if you prefer. Or a whole ‘nother bean for that matter. Maybe kidney is more of your thing? Dave is really picky with bean textures and will ONLY eat black beans, soft white beans, and chickpeas. And even that is stretching it for him, haha.
I also think mushrooms or some kale would be absolutely wonderful additions to this chili. Dave is terribly disgusted by mushrooms and kale is unavailable here, so I couldn’t add those myself, but you should go for it if you are feelin’ it!
Go ahead and eat it plain or top it with some avocado slices or vegan ‘sour cream‘. I made an avocado cream concoction to top mine. Best of both worlds- YUM!
Unfortunately, I don’t think this soup is very kid-friendly… especially if you add the crushed red pepper. A little too spicy for the chitlins’! But maybe you have some older kids that enjoy chili? I’m hoping one day Scarlett will start to eat soups and chili’s… one day, haha. Until then I just keep telling myself, “Baby steps!” She has started eating pasta with various sauces instead of plain which is a BIG improvement. I am certainly not about to complain considering where we started!
Yay for progress!
And Yay for Pumpkin Chili!
- 2 tablespoons olive oil
- 1½ cups chopped red onion
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 cup chopped carrots
- 1 jalapeño, seeded and minced
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 teaspoon ground cinnamon
- ½ teaspoon crushed red pepper, optional
- 1 (15-ounce) can pumpkin purée
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3 cups vegetable broth
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can cannelini beans, drained and rinsed
- 1½ teaspoon sea salt
- ¾ teaspoon black pepper
- Heat olive oil in a dutch oven over medium heat. Add red onion, bell peppers, carrots, and jalapeño; sauté for 10-12 or until just starting to brown.
- Add garlic and spices and sauté for 1 minute.
- Add pumpkin, tomatoes, vegetable broth, and beans; bring to a boil and reduce heat to low. Simmer 30 minutes, partially covered, stirring occasionally.
- Season with salt and pepper; taste and adjust seasonings accordingly.