Patches, stoops, stores, homes, schools, work—there are pumpkins everywhere, and mostly in the form of jack-o'-lanterns. But you know, pumpkins are good for more than just funny or scary faces; don't let this superfood go to waste. Save it, bake it, puree it, and hold on to it. There are dozens of ways you can use it from here, but we recommend this one. Pumpkin puree makes this chili thick, smooth, filling, and delicious. Most people won’t be able to guess your secret ingredient, but they’ll know this recipe has something special going on as they head back for more.
Vegan Pumpkin Chili
Ingredients:
- 2 bpa-free cans organic kidney beans, drained and rinsed
- 2 to 3 cups pumpkin puree
- 1 cup frozen corn, non gmo
- 6 large tomatoes, peeled and diced
- 1 medium onion, chopped
- 1 bell pepper any color, chopped
- 2 stalks celery, chopped
- 1 zucchini, diced
- 1 cup veggie broth
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 2 teaspoons chili powder (more if you like it hot)
- 2 teaspoons dried sage
- 1 teaspoon blackstrap molasses or maple syrup
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
Directions:
In a large sauce or soup pan, add olive oil. Saute garlic, celery, bell pepper, and onion over medium heat until onion is translucent. Add zucchini and cook until tender, stirring often.
Add all other ingredients and increase heat. Bring to boil, stirring occasionally. Lower to a simmer, cover, and cook for 45 minutes to an hour, stirring occasionally.
Garnish with fresh sage leaves, sprinkle with vegan cheese, salt it to taste, and enjoy.
Also feel free to mix up the recipe. Use more fresh ingredients if you can, add a dash or two of cumin, or even add diced pumpkin in with the zucchini. Make it your own.
