Pumpkin Chili
This pumpkin chili is a great seasonal recipe. Pumpkin shines in a rich savory tomato and pepper based "broth" laced with corn and cilantro. This is veggie chili at it's finest.
Ingredients
- ¼ cup cilantro chopped
- 1 lime cut in wedges
- 1 tbsp olive oil
- 1 small sugar pie pumpkin (about 2 cups in total) seeded, peeled and cut in cubes
- 1 yellow onion diced
- 4 red baby bell peppers chopped
- 2 jalapeño peppers seeded and chopped
- 3 tbsp tomato paste
- 2 cups water
- 30 oz pinto beans 2 cans 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
- Heat a large saucepan over medium heat and add olive oil. Saute 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.
- Check to see if that pumpkin in the chili is fork tender, if so, it is finished. Add cilantro if desired then garnish with cilantro and lime.
Nutrition
Calories: 340kcalCarbohydrates: 66gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 485mgPotassium: 1689mgFiber: 17gSugar: 10gVitamin A: 20669IUVitamin C: 60mgCalcium: 138mgIron: 6mg
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