Pumpkin Chili (Meatless Monday)

Making easy and nutritious meals everyone will actually eat is an ongoing experiment in our house.  As much as I’d like us all to eat the same thing for dinner, several nights a week I’ve resigned to being a short order cook.  There are few exceptions, chili being one of them. This week, I’m going to post three chili recipes we like the most.  First up, Pumpkin Chili, from the Thug Kitchen cookbook.  Don’t let the name fool you, this meatless chili is full of flavor, and made heartier with the addition of pumpkin puree, without tasting like pumpkin.  It’s super easy to make and topped with avocado and some good chips, it’s a great meal for everyone in the family.

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Thug Kitchen Pumpkin Chili

Pumpkin Chili

serves 4-6 (double the recipe if you want extra to freeze)

adapted from Thug Kitchen

INGREDIENTS

1 yellow onion

1 carrot

1 red, orange or yellow pepper

1 tsp olive oil

4 garlic cloves, minced

2 tsp coconut aminos (soy sauce or tamari also works)

2 tsp chili powder

1 tsp dried oregano

1 tsp cumin

1 14.5oz can diced tomatoes

1 can pureed pumpkin

2 cups vegetable broth or water

2 cans beans, any kind you like – kidney and black beans work well

1 tbsp lime juice

TOPPINGS – avocado, cilantro, red onion, vegan cheese (we like to make shreds from the Daiya Cheddar block), vegan sour cream (plain unsweetened non-dairy yogurt works well)

DIRECTIONS

  1. Chop up carrot, onion, and pepper to the size of a bean or smaller
  2. In a big pot, heat the oil, and cook vegetables until they begin to soften and brown, about 5 minutes.  Add the garlic, coconut aminos, and spices – cook for about 30 seconds.  Add the tomatoes, broth, pumpkin, and beans – stir well so everything is nicely combined and all the flavors are getting to know each other.  Turn down the heat and keep covered for about 15-30 minutes, until it reaches your desired thickness.  The longer it cooks, the better it’ll taste.  (We like it thicker, so I simmer it longer than 15 minutes.)
  3. When done cooking, stir in the lime juice and serve right away. Top with your favorites and enjoy!

NOTE – This makes great leftovers.  After reheating the next day, add some more fresh lime juice and cilantro to make it taste just as good as the first day.

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