Pumpkin Chili

Oops, I forgot to take a photograph!

This is a go-to recipe of mine each fall when so many of us are freaking out about anything and everything PUMPKIN! The chocolate and cinnamon adds a bit more depth to the dish.

2 tablespoons red palm oil (I prefer Nutiva’s)
1 yellow onion, chopped
1 green or red bell pepper, cored, seeded and chopped
2 large carrots, diced
2 cloves garlic, finely chopped
1 BPA-free can diced tomatoes, with their liquid
1 BPA-free can organic pumpkin purée (Trader Joes has this!)
1 cup water (optional veggie, chicken or bone broth)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Ground black pepper, to taste
1 BPA-free can kidney beans, rinsed and drained
1 BPA-free can garbanzo (chick peas), rinsed and drained
1 teaspoon cacao powder (or teaspoon of high quality dark chocolate grated)


Heat oil in a large pot over medium high heat. Add onion, bell pepper, carrots, and garlic and cook, stirring frequently, until tender, about 5 minutes. Add tomatoes, pumpkin, water (or broth), chili powder, cumin, cinnamon, cacao powder or grated chocolate, sea salt and pepper and bring to a boil. Reduce heat to medium low and add beans.
Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

I like to serve this with a little quinoa, so I cook some while the chili is simmering and just add a few tablespoons into the bowl I’m about to eat. Feel free to crumble tempeh into this while it simmers for a heartier meal or of course stir in some ground meat.

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