Oh, we had a cold front this past week! Yes, a cold front! It was so glorious. No, it wasn't sweater weather by any means but I wasn't sweating in leggings and flats- it's the little victories, really. I think it dipped to 74°F and so of course I made chili. And to-die-for corn bread but we'll get to that later. This chili, as you may have guessed, is Autumn themed- basically it has pumpkin and cinnamon in it. Yes, I know, I don't really like pumpkin, but I swear to you it doesn't make it pumpkiny at all. It just makes it thick and creamy and magical. Plus pumpkin is rich in vitamin A (a precursor for rhodopsin, the pigment needed for us to see at night)...gotta protect those eyes, yuh know what I mean? Anyways, I made a huge pot of this and then proceeded to eat it for breakfast, lunch and dinner for several days in a row until it ran out, and truthfully each bowl was equally as delicious as the first.
2 tablespoons olive oil
1 large red onion, chopped
2 bell peppers, seeded and chopped- I used one orange and one green
1 jalapeno, seeded and minced, optional
1 cup carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons chili powder, if you're using the jalapeno feel free to cut down on the chili powder
1 tablespoon cumin
2 teaspoons oregano
1 teaspoon ground cinnamon
1 can BPA-free pumpkin puree
1 can diced tomatoes, undrained
3 cups vegetable broth
1 can BPA-free black beans, drained and rinsed
1 can BPA-free cannellini beans, drained and rinsed
Salt and black pepper, to taste
Baby greens, optional
Daiya Cheddar style shreds
Plant-based sour cream or vegan mayo (let's be real, they're the same thing)
Heat olive oil in a large pot over medium heat.
Set aside 1/4 cup of the onions to use as garnish.
Add the remaining onions, bell peppers, carrots, and the optional jalapeno, saute for 10-12 minutes until it starts to brown.
Add in garlic and spices, saute for another minute.
Add in the pumpkin, tomatoes, broth, beans- stir. Bring to a boil and reduce heat to low. Simmer with lid partially covering for 30 minutes, stirring occasionally.
Add salt and pepper to taste, adjust for seasoning.
I'm one of those people who likes my chili served over a bed of baby greens. If you're not into that then just omit it. Lay baby greens into a bowl, spoon chili over top. Garnish with some Daiya, a teaspoon of the plant-based sour cream/vegan mayo, and a few of the reserved onions.
Recipe adapted from The Green Forks
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