Pumpkin Chili
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Cook time: 
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Serves: 8
This is a great fall recipe. It uses pureed pumpkin, tomatoes, beans, and comes together quickly.
  • 2 T olive oil
  • 1 medium onion, chopped finely - about a cup
  • 1 cup of chopped carrots, about 2-3 carrots
  • 1 cup of chopped sweet pepper
  • 1½ T chili powder
  • 1 t ground cumin
  • 4 cloves of garlic, chopped
  • 1 jalapeno, chopped
  • 2 T Braggs Amino Acids or soy sauce
  • 1, 28 oz jars of crushed tomatoes
  • 2 cups of pumpkin puree
  • 4 cups (or 2, 15 ounce cans of beans) - black, cannellini, or whatever you like (if you are dried beans, instead of canned), see special note in instructions for pressure cooked method
  • 4 cups of bean broth, vegetable stock or water
  1. Heat the olive oil in a large stockpot over medium heat. Sauté the onion, carrots, and peppers until soft - it's okay if they brown a little - about 5 minutes.
  2. Add chili powder, cumin, garlic, jalapeno, and amino acids. Sauté for 30 seconds.
  3. Add tomatoes, pumpkin, broth and beans and bring to a simmer. Allow to simmer on the stove for about 30 minutes before serving.
  4. * pressure cooker method - use soaked, dried beans. In step three, add remaining ingredients and pressure cook on high for 6 minutes for a medium size bean (see above notes for more info on cooking times). Done.
Recipe by My Kitchen Clatter at https://mykitchenclatter.com/pumpkin-chili/