Pumpkin Chili

Bowl of pumpkin chili

Ingredients:

  • 2 tbsp (30 mL) olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 large carrot, chopped
  • 2 ribs celery, chopped
  • 1 jalapeno, seeded and diced
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) each ground cumin, smoked paprika, and dried oregano
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (60 mL) tomato paste
  • 1 can (796 mL) diced tomatoes
  • 2 cups (500 mL) E.D.SMITH® PURE PUMPKIN
  • 2 cups (500 mL) vegetable broth
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tbsp (15 mL) brown sugar
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 can (540 mL) canned chickpeas, drained and rinsed
  • 1 can (540 mL) canned black beans, drained and rinsed
  • 2 green onions, chopped

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Preparation:

  1. Heat oil in a Dutch oven or large saucepan set over medium heat. Add onions, red pepper, carrot, celery, jalapeno, garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper. Cook, stirring, for 7 to 10 minutes or until vegetables are soften.
  2. Stir in tomato paste; cook for 1 minute. Add tomatoes, pumpkin puree, broth, Worcestershire sauce, brown sugar and apple cider vinegar. Bring to a boil. Stir in chickpeas and black beans.  Simmer, stirring occasionally, for 1 hour or until chili is thick and flavourful.
  3. Garnish with green onions.

 

 

Tips:

  1. To spice up the chili, add one more jalapeno or 1/4 tsp to 1/2 tsp hot pepper flakes.
  2. Substitute chicken broth for the vegetable broth, if desired.
  3. Transfer leftover pumpkin puree to an airtight container and freeze for up to 1 month.