Vegan Pumpkin Chili

ImageThis is the recipe that was inspired by the pie pumpkin display outside the Whole Foods a few weekends ago. It turned into the centerpiece for an excellent pumpkin carving, scary story telling pre-Halloween get-together. 

This is the vegan party-size version. If you’re just cooking chili for dinner use 1/2 your pumpkin and just one can of black and one can of pinto beans. You’ll still have leftovers.

1 large yellow onion diced
2 pound-ish pie pumpkin cubed and roasted
2-4 tablespoons olive oil
3 cloves garlic, chopped
1 can tomato sauce
1 can chopped tomatoes (I used fire-roasted tomatoes. I like to live on the edge)
2 vegetable bouillon cubes
3-4 cups water (I started with 3 and added as needed)
1 bay leaf
2 teaspoons ground cumin
2 teaspoons dried oregano
Freshly ground black pepper to taste.
1 tablespoon salt
2 15 oz cans pinto beans, rinsed and drained
2 15 oz cans black beans, rinsed and drained
Spicy stuff…chili powder, paprika, cayenne, whatever.
—————————————————————————-
Preheat your oven to 400 degrees

Cut the pumpkin in half. If your pumpkin is too adorable to cut in half, ask your roommate to do it. Roommates are the best.

Scoop out the seeds and pulp, cut the pumpkin into big chunks and shave off the skin. We were able to do this with paring knives pretty easily.

Cut the peeled pumpkin into 1/2 in chunks and put them in a 13 x 9 in. baking pan. Toss with olive oil, salt and pepper.

Roast the pumpkin for about 30 minutes at 400 degrees, tossing a couple of times, until the pumpkin is soft.

In a stockpot, saute onions and pumpkin in olive oil until soft, about 10 minutes. Add remaining ingredients, bring to a boil and turn heat down to low. Simmer 40 minutes.

Adjust seasonings to suit your taste. I’m pretty sure we used more than two teaspoons of cumin. There was also some coriander. I usually make chili that’s more savory than spicy, so do what you need to do with the spicy stuff.

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