Spicy Pumpkin Chili
Here is a quick and easy recipe that you can throw together on a busy weeknight. It’s a one pot meal that will feed your whole crew. Don’t let the long list of ingredients fool ya. It is easy and fast. You just end up throwing everything in and letting it bubble a bit. That’s it. The thing I love about this recipe is that it has all of the elements of a traditional chili as well as the pumpkin pie sweetness we love in the fall and winter. My husband and I prefer our foods a bit on the spicy side, so this is a big hit. If you love pumpkin pie and are a big fan of chili, but don’t do spice, don’t sweat it. Just cut the cumin, chili and red pepper flakes down by half. For those of you who like your chili to hurt a little, just double those three ingredients and it will be right for you. Like Goldilocks, I think this balance is “just right.”
Yes. This recipe is vegan, just as most of the recipes on this blog are, but I don’t like to make a fuss about it. You can be a meat eater and still enjoy a good vegan dish. Trust me, with 14 grams of protein per serving you will not even miss the meat at all.
The not so secret ingredient in this chili is the Pumpkin Pie Fruit Blend from Culteavo Tea Shop in Unionville. It serves as a great base for the chili because of it’s bold and well balanced blend of fruits and spices. (Pumpkin cubes, apple pieces, cinnamon pieces, ginger cubes, sugar, turmeric roots, cloves, cardamom pods and pink pepper.) Yes, it’s a delicious, caffeine free hot beverage, but you can also use it for cooking. Give this recipe a try. I’d love to hear how it turns out.
Spicy Pumpkin Chili
(Serves 8. 258 calories, 14 protein, 35 net carbs)
1 tbl extra virgin olive oil
1 cup diced sweet onion
1 cup diced rainbow sweet peppers (red, orange and yellow)
1 cup diced celery
3 cloves of garlic, minced
2 cans of black beans (drained an
1 can of garbanzo beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can of pumpkin puree
1 can of diced tomatoes, drained
3 ½ cups of brewed Pumpkin Pie Fruit Blend
4 tbl maple syrup
2 tbl soy sauce or your favorite liquid aminos
2 tbl catsup
1 tbl apple cider vinegar
1 tbl pumpkin pie spice
1 tbl cinnamon
½ tbl cumin powder
½ tbl chili powder
½ tbl dried red pepper flakes
Pink Himalayan salt and black pepper to taste
Shredded carrot, cherry tomato and parsley for garnish
- Add olive oil to hot pan, then add onion, peppers, and celery. Let that simmer while you open all of the cans. You want to give it time to soften up a bit. You’ll know it’s ready when the onions look translucent.
- Giving it a stir or two, add all the spices, soy sauce, catsup, apple cider vinegar, garlic and maple syrup. Once that is all combined then you can add your Pumpkin Pie Fruit Blend from Culteavo and all of the canned ingredients (beans, tomatoes and pumpkin).
- Let everything get to know each other for a while in the pot. Stirring occasionally, let it simmer for about 20 min.
- Serve in a pretty bowl and garnish. I chose shredded carrots, cherry tomatoes and parsley.
Other fun ideas –
Garnish it: Not only does garnish make your dish look great, it also adds a variation in color and texture. Try chopped green or red onions, your favorite dairy or nut cheese, plain yogurt or sour cream, peppitas (pumpkin seeds), roasted temphe or tofu.
Throw it in there: You can make this chili your own by adding additional ingredients or changing it up a bit. To make it a more Mexican inspired dish, instead of cinnamon, add your favorite Mexican spice blend, enchilada sauce or chipotle peppers. You can also add green peppers and corn.
Smoothie: Don’t throw away that steeped Pumpkin Pie Fruit Blend just yet. In this previous blog post, I gave you some ideas on making smoothies with your used tea. This is a perfect opportunity to throw 1 tbl of your steeped Pumpkin Pie Fruit Blend into your blender with some vanilla almond milk, a scoop of oats, banana, maple syrup and your vanilla protein powder for a great post workout recovery smoothie!