Who said chili needs beef? This spicy pumpkin chili will surprise and delight even the most committed of carnivores and may even turn a pumpkin skeptic!
Quick & Easy Pumpkin Chili.
It does feel great to be posting recipes from our garden again. This pumpkin chili recipe is definitely a winter warming favourite in our household.
A really quick and simple meal that can be on your table in 40 minutes and 10 minutes of that is preparation time.
Another 20 minutes is allowing it to bubble and simmer away.
It is full of all the flavours you associate with a good ol’ tex mex chili. Flavours like cumin, tomato, beans and of course chili but the sweet earthiness of the pumpkin still stands up and remains the star of the show.
Of course, this is no better, or indeed worse than a beef or pork chili.
It is different and when I am cooking food sans meat I like to celebrate the difference rather than turn the key ingredients into meat substitutes.
My Approach To Vegetarian Recipes…
I make pumpkin chili recipe because I want pumpkin chili. Not because I want something to replace beef!
I think that mindset very much defines my approach to the vegetarian cooking that I do.
As a meat eater and my self-confessed ambivalence towards diet-based eating my vegetarian meals are born of the love of the ingredients. Not the avoidance of ingredients.
It is odd cooking for my little corner of the internet at this time of year. All summer I have been playing around on and off with darker photographs to break up the brightness.
Now I find myself almost exclusively taking photographs against a darker background.
Of course, this is due to the fact that it is now dark when I cook and take my pictures. We live right on the Eastern edge of the of the Central European Time Zone.
So as I write this in the middle of November the sunsets at around 4:40, however by the time we get to midwinter that will be closer to 3:45!
I see lots of chatter on the interweb from folk that get terribly sad because the nights draw in.
I personally love it, there is something very satisfying about ‘closing up shop’ at 4pm.
Then making a cuppa from the kettle that permanently sits on top of our wood burning stove (unless that spot is taken by mulled wine). Before heading into the kitchen to make something warming like pumpkin chili.
- 25 g Butter
- 100 g Onion, Cut into a medium dice
- 1 Chili, Finely Sliced, I used a whole fresh cayenne pepper
- 2 Cloves Garlic, Mashed into a puree
- 250 g Pumpkin, 25mm Dice
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1/2 Tbsp Tomato Puree
- 200 g Tomato Passata, Tomato Sauce in the US
- 1/2 Tsp Sweet Paprika
- 1/8 Tsp Cacao Powder
- 1/2 Tsp Dried Oregano
- 100 g Kidney Beans, Cooked
- 1 Tsp Honey
- 1/2 Tsp Sea Salt
- Generous grind of black pepper
- Melt the butter over a medium heat and when melted add the onion and chili then cook for 5 minutes until translucent
- Add the Garlic and cook for a further minute
- Add the pumpkin, coriander and cumin and stir and allow to cook for 2 minutes
- Stir in the tomato puree, tomato passata, paprika, cacoa powder, oregano, kidney beans, salt, pepper and honey, cover with a lid and allow to simmer on low for 15-20 minutes
I like to serve this with brown rice for the nuttiness and a dollop of sour cream and some fresh chives.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 548 Total Fat: 29g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 77mg Sodium: 1952mg Carbohydrates: 51g Fiber: 10g Sugar: 16g Protein: 27g