I’m so excited it’s October! Halloween is one of my favorite holidays and to get in the spirit, I’m sharing my Savory Pumpkin Chili. It’s a great one-pot meal, it’s vegetarian with an easy vegan spin AND it includes everyone’s Fall favorite vegetable, pumpkin! Regardless of what is happening, the seasons will keep on changing and I am finding comfort in the familiarity of that. Check out my Meatless Monday recipe below:
- 1 red pepper
- 1 sweet onion
- 4 large celery stalks
- 3 large carrots
- 3 – 4 garlic cloves
- 3 cans kidney beans (rinsed and drained)
- 1 28 oz can san marzano tomatoes (chopped)
- 1 can pumpkin puree
- 2 cups vegetable broth
- 4 tbsp EVOO
- 3 tbsp chili powder
- 2 tbsp fresh sage
- 1 tsp cumin
- 1 tsp fresh thyme
- 1/4 tsp brown sugar
- 1/4 nutmeg
- 1/4 tsp parsley
- sea salt and pepper to taste
Options: Top over rice or homemade french fries! Pairs well with homemade guacamole, cilantro and roasted pumpkin seeds.
- Peel onion, carrots, and garlic, place in food processor with chopped celery stalks and red pepper and pulse until minced.
- Place in pot on medium heat with EVOO and let cook until soft.
- While your mirepoix is cooking, puree the can of tomatoes and rinse/drain your beans.
- Once mirepoix has softened, add all remaining ingredients and let simmer (covered) on low heat for 45 minutes or until broth and tomato juices are mostly absorbed. Stir occasionally.
- Serve over homemade french fries with a side of guacamole and sour cream!
photos via Alexandra Andersson
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