Saturday, December 1, 2012

Pumpkin Chili

Hey pumpkin....I think we should start seeing other foods....

Or maybe not. 

My pumpkin love affair is still going strong. Pancakes. Pie. Oatmeal. Soup. Chili. There are officially no signs of slowing down... savory or sweet. Super healthy or a bit of an indulgence. There is always something pumpkin can meld itself into. This time around, it's chili.
About to enjoy some rustic chili...while it's still 80+ degrees outside...
If you have an extra can of pumpkin sitting in your pantry, add a can to your favorite chili recipe or try the one below. Not only does it add a delicious velvety texture, but pumpkin is naturally a nutrition powerhouse. At only 50 calories per half cup and 3g of fiber, the beta-carotene boosted vegetable helps fight free radicals in the body. It's also a great source of vitamin C, K, E, magnesium, potassium, and iron. 

Pumpkin Chili 
Serves 6 easily

1 large onion, diced
1 green bell pepper, diced
4 cloves of garlic, minced
2 1/2 cups of pre-soaked dried bean combo (red kidney, pinto, black) OR 1 can of each
1 can of diced tomatoes, lightly drained
3 tablespoons chili powder
1 1/2 teaspoon cumin seeds (or 1 teaspoon dried cumin)
2 teaspoons dried oregano
1/4 teaspoon cinnamon, optional
1/2 - 1 teaspoon salt
1 teaspoon black pepper
2-3 cups water
1 can pumpkin
crushed red pepper, to taste

1. Pre-soak beans in pressure cooker or overnight, drain and rinse well. If using canned beans, rinse well. 
2. Heat 1 tablespoon olive oil in large kettle or pressure cooker. Add cumin seeds. Cook for 1 minute until the begin to 'pop.' Mix in onions, green bell pepper, and garlic and cook 1-2 minutes.
3. Add the reserved beans, chili powder, oregano, cinnamon (if using), salt, pepper, and water. 
4. 
If using the pressure cooker:
        - Lock lid in place. Cook on high pressure for 7 minutes. Release the pressure with the natural release. If too thick, add more water. Once chili cooked, add tomatoes and pumpkin.

If using stove top kettle:
        - Add all remaining ingredients and reduce heat to low-medium, simmer for 30 minutes up to 2 hours depending on time allowance and flavor depth desired. Add more water as needed.
5. Top with veg friendly cheese if desired. Add salt and pepper to taste.
If it's too cold for you to wear flip flops wherever you may be, this chili is just as tasty!

4 comments:

  1. I hear you on your love for pumpkin still going strong! As i'm sipping on pumkpin flavored coffee ;-)Cannot wait to give this a try!

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  2. I know, right?! So good. I stocked up on pumpkin K-Cups before they disappeared from the shelves...

    Let me know how it turns out!

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  3. Allison Sutton12/09/2012

    Hello my friend. Just here adding this to my list of recipes. One step says "add tomatoes" but I don't see any in the ingredients list?

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    Replies
    1. Hi Allison, Thanks for pointing that out. I'm sorry; there should be 1 can of diced tomatoes, drained.

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