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Vegan Two Bean and Pumpkin Chili

Vegan Two Ben and Pumpkin Chili

The weather is getting cooler and soups are definitely on the menu.  It seems like the second sweaters and sweatshirts come out, we start craving chili.  We always eat vegetarian bean chili but this year I decided to experiment a little with some pumpkin I had.  Last year, when Thanksgiving was over and pumpkins were no longer needed for decorations (do we ever NEED decor?), I decided to roast and puree them.  I used some puree immediately and stored the rest in the freezer.  So, when it was time to make our first batch of Fall chili, inspiration hit.  The end result was definitely a keeper.  I would say this is a mild to medium spice level, but that depends on your taste.  Feel free to pump up the heat as desired!  Here’s what you’ll need….

1 Jalapeno, diced

1 Onion, chopped

4 cloves of Garlic, diced

1 Bell Pepper (red or green), chopped

3 medium Carrots, chopped

2 stalks of Celery, chopped

2 cups of Tomatoes, diced with juice (canned tomatoes fine)

1/4 Canola Oil

8 cups Water and 1 Not Chik’n Bouillon Cube….OR 8 cups of Vegetable Broth

3 TBS Chili Powder

1 1/2 TBS Cumin

2 tsp Smoked Paprika

1 1/2 TBS Garlic Powder

1 TBS grated Nutmeg

1 cup dry Black Beans (or 3 cups cooked beans)

1 cup dry Red Kidney Beans (or 3 cups cooked beans)

4 cups (or 2-15 oz. cans) of Pumpkin Puree (NOT pumpkin pie mix)

2 cups Corn (I like to use defrosted frozen corn)

2-3 TBS Apple Cider Vinegar

1 TBS Salt

Chili takes about 4 hours to make (plus bean soaking time), so forget this dish if you are looking for a quick meal!  But trust me, 4 hours later (and then the rest of the week while eating leftovers) you’ll realize it is well worth it.  It all starts the night before you make your chili.

Sort your beans, removing any rocks or misc. items.  Rinse them and place in a large bowl.  Cover with clean water and let the beans soak overnight.

pre-soaked beans

The next day, start by prepping your veggies – peel, dice, and chop as necessary.  In a large soup pot warm the canola oil and add the onions, peppers, carrots, and celery.  Saute the veggies until the onions are clear (about 15-20 minutes).  Add garlic and saute a couple more minutes.

chop the vegetables

Drain and rinse your pre-soaked beans.  Add water & bouillon cube (or broth) to the pot, then the beans and bring to a boil.  (that will take about 30 minutes) ***IF YOU ARE USING CANNED BEANS, DO NOT ADD THEM NOW (see below)***

Meanwhile, remove the skins from your tomatoes. {To do that, place the tomatoes into boiling water and watch until they split (about 1 minute).  Using tongs, immediately pull them from the boiling water and place in an ice water bath.  Finally, gently peel off the skins.}  Remove the tomato cores and coarsely chop.  Add them, and the seedy liquid, to the boiling soup pot.

skin the tomatoes

Next, add the pumpkin and spices (except salt & vinegar).  Stir and simmer on low for about 2 hours with a lid set slightly ajar.  Stir every once and awhile.

spices

Add corn and simmer for an additional 45 minutes.  If the soup is thicker than you like, add more liquid, return to boil and then continue your simmer.

Finally, stir in the salt and vinegar.  Simmer for an additional 5 minutes and then make any spice alterations if needed.

Serve with topping choices of chopped lettuce, tomatoes, jalapenos, cilantro, cucumbers, tortilla chips, cheese* and sour cream*…enjoy!

(*omit if making vegan)

bowl of chili

***Canned Bean Directions – Total cook time 1 hour 15-30 minutes.  

Refer to the above for specifics on each process.  

Saute veggies – 15-20 minutes

Bring liquid to boil – 30 minutes

Add tomatoes, pumpkin, and spices and simmer – 15-20 minutes

Add beans and corn and simmer – 10-15 minutes

Add salt and vinegar and simmer – 5 minutes

Serve with toppings and enjoy!

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