Tis the season for pumpkin flavored things! The pumpkin in this chili is not overpowering but gives it an extra richness and boost of nutrients, even more than chili already has. You will not miss the meat because it is loaded with protein hardy ingredients that will keep you full and fulfilled. Did I mention it tastes incredible too. Top it with with guacamole or a few tortilla chips to really add the finishing touches.
In this video, Michaela Brown helps me prep and cook all the ingredients. Having kiddos (even if they are not yours since it’s about community too) in the kitchen helps them appreciate where their food comes from, skills they need for a lifetime and helps build your relationship with them. I also highly recommend family dinners for this as well. We had a blast. If you stay past the end of the video, you will catch some of our deep conversations and mishaps. Michaela decided that she wanted to be vegetarian to help the animals and keep healthy. If you don’t need to eat meat, it saves animals and makes you healthy, why not eat all plants? Since she lives close by i have her over to teach her different recipes to help her make her transition. We are keeping the experience fun and delicious and learning from our mistakes. There are many on my side too believe me!
As promised here is the link for the veggie broth in this recipe:
Also really delicious is guacamole on here. Here is a great EASY recipe:
The pumpkin chili recipe is adapted from:
Ingredients
1 cup chopped yellow or red onion (1/2 of a large onion)
2 bell peppers, diced (use any colors you want)
1 small jalapeño, minced – optional depending on your taste buds
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
2 and 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
2 cups (480ml) vegetable broth
3 (14 ounce) cans petite diced tomatoes, do not drain
3 (15 ounce) cans of beans and/or lentils (can use pinto, black, kidney, garbanzo, lentil) – go crazy!
1 (15 ounce) can pumpkin puree*
1 large sweet potato, peeled and diced (about 1 heaping cup)*
Handful of cilantro
Sautee onion for about 5 min. Add a splash of water or veggie broth if sticking to pan. Add pepper and garlic and sauté for 2 to 3 more minutes. Add spices (salt optional – leave out if you have high blood pressure). Then add broth, tomatoes, drained and rinsed beans, pumpkin puree and sweet potato. Stir to combine. Let cook about 30min or until sweet potato is soft. Top with handful of cilantro and guac if desired. Enjoy for lunch, dinner and leftovers!! This one is PACKED with nutrients!