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How to Make Pumpkin Chili with Mole Sauce – Vegan and Healthy!
Do you love pumpkin and chili? Then you will love this pumpkin chili recipe with mole sauce! This is a vegan and healthy dish that is easy to make and full of flavor. You will learn how to roast a pumpkin, make a pumpkin puree mixture, and simmer a rich and spicy sauce with ancho chilies, tomatoes, black beans, and spices. This pumpkin chili is perfect for a cozy fall or winter meal, and you can serve it with cornbread or tortilla chips if you like.
What is Pumpkin Chili?
Pumpkin chili is a variation of chili that uses pumpkin as one of the main ingredients. Pumpkin adds a natural sweetness and creaminess to the chili, as well as fiber and antioxidants. Pumpkin chili can be made with meat or without, depending on your preference. In this recipe, we will make a vegan pumpkin chili with black beans as the protein source.
What is Mole Sauce?
Mole sauce is a traditional Mexican sauce that is made with dried chilies, nuts, seeds, spices, chocolate, and other ingredients. There are many types of mole sauce, but the most common one is mole poblano, which has a dark brown color and a complex flavor. Mole sauce can be used to coat meat, poultry, fish, vegetables, or even eggs. In this recipe, we will make a simple mole sauce with ancho chilies, almonds, onion, garlic, tomato, cinnamon, cloves, vegetable broth, and brown sugar.
How to Make Pumpkin Chili with Mole Sauce
To make this pumpkin chili with mole sauce, you will need the following ingredients:
– 1/4 medium pie pumpkin, seeded and roasted
– 2 dry ancho chilies, stemmed and toasted
– 2 tablespoons of almonds, toasted
– 1 1/2 teaspoons of canola oil
– 1/2 white onion, peeled and chopped
– 3 garlic cloves, peeled
– 1 tomato, quartered
– 1/2 teaspoon of salt
– 1/4 teaspoon of cinnamon
– Pinch of cloves, ground
– 1 cup of vegetable broth
– 2 cups of water
– 2 cans (15 ounces each) of black beans, rinsed and drained
– 1 can (14.5 ounces) of diced tomatoes, undrained
– 1 can (8 ounces) of tomato sauce
– 1 can (4 ounces) of diced green chiles
– 2 tablespoons of brown sugar
– 2 teaspoons of chili powder
– 1 teaspoon of cocoa powder
– 1 teaspoon of oregano
– Plain yogurt, chopped cilantro and chopped onion for serving
The steps to make this pumpkin chili with mole sauce are:
Step 1: Roast the Pumpkin
Preheat the oven to 375Ā°F and place the pumpkin quarter, skin side down on an aluminum-foil-lined baking pan. Roast for 1 1/2 to 2 hours, until the pumpkin is soft. Let it cool slightly and then peel off the skin.
Step 2: Toast the Ancho Chilies and Almonds
In a large skillet over medium heat, toast the ancho chilies and almonds until fragrant, about 2 minutes. Then soak the chilies in boiling water for 10 to 15 minutes to rehydrate them.
Step 3: SautƩ the Onion and Garlic
In the same skillet, heat the oil and cook the onion and garlic over medium-high heat until browned, about 5 minutes.
Step 4: Make the Pumpkin Puree Mixture
In a food processor, combine the roasted pumpkin flesh, toasted almonds, rehydrated peppers,
sautƩed onion and garlic,
tomato,
salt,
cinnamon,
and cloves.
Puree until smooth.
### Step 5: Simmer the Sauce
In a large pot over medium-high heat,
bring the vegetable broth to a boil.
Stir in the pumpkin puree mixture
and simmer for about 15 minutes,
stirring occasionally.
Step 6: Add the Rest of the Ingredients
Stir in the water,
beans,
tomatoes,
tomato sauce,
green chiles,
brown sugar,
chili powder,
cocoa powder,
oregano,
and salt.
Bring to a boil
and then reduce the heat
and simmer for another 15 to 30 minutes
or until desired thickness.
Step 7: Serve and Enjoy
Ladle the chili into bowls
and top with yogurt,
cilantro,
and onion.
You can also serve it with cornbread or tortilla chips if you like.
Enjoy your vegan and healthy pumpkin chili with mole sauce!
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