Fall is here, and you know what that means: pumpkin all the things! You won't hear me complaining pumpkin is delicious and it's so nutritious pumpkin is rich in vitamin A and is a good source of vitamin C.
You may be familiar with pumpkin sweets and treats. The infamous pumpkin spice latte, of course. But pumpkin can also do very well in savory dishes like this pumpkin chili.
Make it next time you have a craving for a savory sweet bowl of goodness. It's vegan, but your meat loving friends will surely enjoy it as well.
It also can be made ahead in the slow cooker with great results. Enjoy.
Serving 4 - 6
Cuisine Vegan, Mexican Inspired
Store 4 days in refrigerator
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
1 can (240 g) pumpkin purée
1 can (250 g) red beans, drain and wash
1 can (250 g) chickpea, drain and wash
1 can (240 g) diced tomatoes
½ can (125 g) corn kernel, drain and wash
1 (60 g) onion, chopped
4 garlic cloves, chopped
1 (143 g) medium red bell pepper, diced
⅓ cup (80 ml / 76 g) tomato purée
¼ teaspoon pumpkin pie spice
1 teaspoon ground cumin
1 tablespoon cayenne pepper
1 ½ cups rice
½ cup vegetable broth
Juice of half a lemon
3 tablespoons olive oil
1 - 2 teaspoons salt
1 teaspoon black pepper
1. Cook rice as instructed on the package.
2. Heat a pot on medium heat with oil. Fry bell pepper, onion and garlic until tender. Add spices, and stir. Let it cook for some seconds to bring the flavors out.
3. Add corn, red beans and chickpea. Stir then add pumpkin purée, tomato purée, diced tomato, lemon juice and vegetable broth. Stir well together and let cook for 10 minutes on low - medium heat. Adjust salt and pepper before removing from heat.
4. Serve hot with rice.