Pumpkin Chili

You know what the best remedy for a polar vortex is? Chili. Know what makes chili irresistible, special, and delicious?

Pumpkin. 

Is it possible to get tired of soup with pumpkin in it? 

Want to find out?

Grocery list items: 

1 15 oz can pumpkin 

1 can beans (any kind you want) 

grape tomatoes 

frozen corn

avocado

cilantro 

feta cheese

The beauty of this recipe is that you can put anything you want in it - isn't that what's so wonderful about chili? Everything goes in chili! Leftover veggies? Toss 'em in! Only half a can of black beans (like me?) Go ahead!

You will like this. I promise.

Pumpkin Chili 

1 onion, diced 

3 cloves garlic, sliced 

1 tbsp olive oil

1/2 pint grape tomatoes, cut in half 

1 cup frozen corn 

1 15 oz can pumpkin

2 cups vegetable stock (from bouillon or otherwise) 

1/2 can black beans 

1 can white beans (cannellini or other) 

2 tsp cumin 

1 tsp paprika 

salt + pepper

cayenne pepper (to taste)

small handful cilantro 

1/2 avocado, diced 

2 oz feta cheese, cubed 

Start by sautéing your garlic and onions in olive oil in the pot you want to use. When they begin to soften and get fragrant, add the tomatoes. Sauté and let them soften, pressing them against the bottom of the pot with a wooden spoon to break them down. Add frozen corn and let it thaw in the pot with the other vegetables. 

Add cumin, paprika, salt and pepper, and cayenne. Stir to coat, then add pumpkin and vegetable stock. Stir well. Bring to a simmer, then add beans. 

Cover and let it sit on low heat until hot all the way through. Adjust spices as needed, and then you are done!

Something I have learned about soup is that half the fun is in the topping. Add your cilantro, diced avocado, and feta on top (I also put some caramelized onions here that I had in my freezer) and serve with the ever-present mini pumpkin! 

What else will you put in - or on - your pumpkin chili?

Pumpkin Chili

1 onion, diced 

3 cloves garlic, sliced 

1 tbsp olive oil

1/2 pint grape tomatoes, cut in half 

1 cup frozen corn 

1 15 oz can pumpkin

2 cups vegetable stock (from bouillon or otherwise) 

1/2 can black beans 

1 can white beans (cannellini or other) 

2 tsp cumin 

1 tsp paprika 

salt + pepper

cayenne pepper (to taste)

small handful cilantro 

1/2 avocado, diced 

2 oz feta cheese, cubed 

Directions

1. Start by sautéing your garlic and onions in olive oil in the pot you want to use. 

2. When they begin to soften and get fragrant, add the tomatoes. Sauté and let them soften, pressing them against the bottom of the pot with a wooden spoon to break them down.

3. Add frozen corn and let it thaw in the pot with the other vegetables. 

4. Add cumin, paprika, salt and pepper, and cayenne and stir to coat. 

5. Add pumpkin and vegetable stock. Stir well. 

6. Bring to a simmer, then add beans. 

7. Cover and let it sit on low heat until hot all the way through. Adjust spices as needed. 

8. Serve with cilantro, diced avocado, and feta on top