Vegetarian Pumpkin Chili
I have wanted to try making a version of pumpkin chili ever since I saw it on a restaurant menu a few months ago. That version had meat in it so I didn’t try it but someone dining with us tried it and said it was delicious. I put it on my list of recipes to work on.
After some experimentation I came up with this chili. It has a bit of sweetness to it with a spicy kick. You can’t really taste the pumpkin flavor a lot, it merely lends a depth of flavor.
I made this in the slow-cooker which is how I usually make my chili. The slow cooking really develops the flavors. Besides, what is better than coming home to a warm bowl of chili on a cold fall or winter day?
- 1 bell pepper, diced
- 2 small onions, diced
- 2 celery ribs, diced
- 4 cups black beans or 2 15 oz cans
- 28-32 oz diced or stewed tomatoes (I used a quart of Mom's home canned)
- 2 cups pumpkin puree
- 1 cup bulgur crumbles
- 1 quart vegetable stock
- 1 Tbs chili powder
- 1 Tbs cumin
- 1 Tbs smoked paprika
- 1 Tbs cocoa powder
- 2 Tbs brown sugar
- 1/4 cup balsamic vinegar
- 2 Tbs chipotle in adobo
- 2 tsp salt (might want to use less if you use canned beans or salt added tomatoes)
- pinch of cinnamon
- Saute the bell pepper, onions, and celery in skillet until slightly softened and they start to release their moisture.
- Place all the ingredients in slow cooker. Mix well. Cook on low for 8-10 hours.
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