When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are the seeds a delicious autumn treat when roasted in the oven, I bag some of the purée and freeze it so that I have some on hand for the remainder of the year. And I’ve still got a few more small pie size pumpkins waiting around for my attention because fresh roasted pumpkin is always tastier than canned purée.
Before sending most of the pumpkin purée to the freezer for another day, I used some in a pumpkin chili with plump red kidney beans, succulent mushrooms and tangy tomatoes, all finished off with a bit of lime juice and a splash of balsamic vinegar. Simple, but colorful, warming and hearty, the pumpkin really adds a depth of flavor to the chili making it rich and delicious.
|Kidney Bean Pumpkin Chili
|Recipe by Lisa Turner
Published on October 16, 2015
A simple, rich, hearty and warming red kidney bean and vegetable chili cooked with pumpkin purée and finished with a splash of balsamic
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- 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans)
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large carrot, chopped
- 2 cloves garlic, minced or crushed
- 2 jalapeños, seeded and finely chopped
- 1 cup white mushrooms, chopped
- 1 red bell pepper, seeded and chopped
- 1/2 tablespoon tamari (soy) sauce
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 2 large tomatoes, finely chopped
- 1 3/4 cups unsweetened pumpkin purée
- 2 cups vegetable stock or water
- juice from 1 lime (2 tablespoons)
- 1 teaspoon balsamic vinegar
- 1 1/2 teaspoons sea salt, or to taste
Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside.
Heat the oil in a large saucepan over medium heat. When hot, add the onion and carrot and sauté for 5 to 7 minutes to soften. Toss in the garlic, jalapeños and mushrooms and stir for 5 minutes. Now add the red pepper, tamari, chili powder and cumin. Stir for another minute.
Add the tomatoes, pumpkin purée, stock or water, and the cooked beans. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the lime juice, vinegar and salt, and taste for seasoning.
Serve hot garnished with avocado cilantro cream, sour cream, fresh chopped cilantro or jalapeño rounds.
Makes 6 servings
This is my contribution to No Croutons Required this month. It’s Jac’s turn to host and I figure a chili qualifies as a soup.
Other chili recipes to enjoy from Lisa’s Vegetarian Kitchen:
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Black Bean and Quinoa Chili Casserole
Spicy Portobello Mushroom Chili