The best savory pumpkin recipe
When Fall comes people start to go nuts for pumpkin pie spice, but I go nuts for this savory Pumpkin Chili Mac. This is the best use for pumpkin. I know that most people imagine sweet things like pumpkin lattes, muffins, donuts and pie when they think of pumpkin. But I know the truth, the best use for pumpkin is actually in a savory chili dish. Pumpkin tastes amazing in a rich tomato sauce with beans, corn and peppers. It will blow your mind, trust me.
What is Chili Mac?
If you have never had chili mac, you are in for a treat. It is literally the marriage of two wonderful things: Chili and Mac and cheese. To make this pumpkin chili Mac, you make pumpkin chili and then combine it with cooked pasta and grated vegan cheese. Then you may garnish with cilantro, jalapeños, lime wedges and anything else you would put on top of chili. This dish is almost like chili nachos but macaroni is in place of tortilla chips and it is glorious.
Is pumpkin chili mac vegan?
What a question! We only share plant-based recipes here on Betterfoodguru so you bet your zippy it's vegan. I have found a vegan cheese that will blow your mind. This cheese from GOODPLANet Foods will actually blow your mind. It tastes and melts like real cheese. Plus it has a nice smoky flavor that goes well with chili. I developed this recipe in partnership with GOODPLANetfoods and have been compensated for the endorsement. As always all opinions are my own. To make this pumpkin chili mac I recommend using the smoked cheddar wheels from GOODPLANetFoods but any vegan cheddar will do.
Ingredients for Pumpkin Chili Mac
This seasonal recipe is best to make in Fall and Winter when the sugar pie pumpkins are abundant in the store. You can make it year round by substituting butternut squash or sweet potato or if you prefer to use a can of unsweetened pumpkin puree you may but it won't have the same texture.
- pasta
- smoked vegan cheddar (I used GOODPLANetFOODS but any will do)
- cilantro
- lime
- olive oil
- sugar pie pumpkin
- yellow onion
- red baby bell peppers
- jalapenos
- tomato paste
- water
- pinto beans
- frozen corn
- chili powder
- salt
- garlic powder
- smoked paprika
- cumin
How to Make Pumpkin Chili Mac
- Cook pasta on the back burner and reserve until assembly.
- Heat a large saucepan over medium heat and add olive oil. Sauté pumpkin for 5 minutes stirring occasionally to get some color.
- Add onions, peppers and jalapeño and continue to cook stirring occasionally for 8-10 minutes until onions are fragrant and translucent and peppers are soft. Pumpkin will be almost cooked through.
- Add tomato paste, chili powder, smoked paprika, salt, cumin and garlic powder and cook stirring often for 5 minutes. The tomato paste will darken and caramelize.
- Add water, corn and pinto beans, stir and cover. Cook for 10 minutes covered stirring every 3-4 minutes to make sure there is no burning on the bottom.
- While chili cooks, grate vegan smoked cheddar wheel on a box grater and reserve.
- Check that pumpkin in the chili is fork tender, if so, it is finished. Add cilantro if desired.
- In a bowl, layer chili, cheese, pasta, more chili, cheese and pasta. Stir then garnish with cilantro and lime wedge.
Other Fall & Winter Recipes
Pumpkin Chili Mac
Ingredients
- 1 pound pasta
- 1 wheel smoked vegan cheddar grated
- ¼ cup cilantro chopped
- 1 lime cut in wedges
- 1 tbsp olive oil
- 1 small sugar pie pumpkin (about 2 cups) seeded, peeled and cut in cubes
- 1 yellow onion diced
- 4 red baby bell peppers chopped
- 2 jalapenos seeded and chopped
- 3 tbsp tomato paste
- 2 cups water
- 2 cans pinto beans rinsed and drained
- 1 cup frozen corn
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
Instructions
- Cook pasta on the back burner and reserve until assembly.
- Heat a large saucepan over medium heat and add olive oil. Sauté pumpkin for 5 minutes stirring occasionally to get some color.
- Add onions, peppers and jalapeño and continue to cook stirring occasionally for 8-10 minutes until onions are fragrant and translucent and peppers are soft. Pumpkin will be almost cooked through.
- Add tomato paste, chili powder, smoked paprika, salt, cumin and garlic powder and cook stirring often for 5 minutes. The tomato paste will darken and caramelize.
- Add water, corn and pinto beans, stir and cover. Cook for 10 minutes covered stirring every 3-4 minutes to make sure there is no burning on the bottom.
- While chili cooks, grate smoked cheddar wheel on a box grater and reserve.
- Check that pumpkin in the chili is fork tender, if so, it is finished. Add cilantro if desired.
- In a bowl, layer chili, cheese, pasta, more chili, cheese and pasta. Stir then garnish with cilantro and lime wedge.
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