Every time I make this recipe I get a little blast from the past, to the first time I went on live TV. It was one of our first cold days of the season so it felt like it was about 20 degrees outside. We got the brilliant idea to feature our cooking demo outside, and I of course had to look the part so no coats were allowed. They also positioned us behind our “Wellness Bus” so there is a not-so-subtle purring of the engine in the background that I felt I had to scream over. It was pretty memorable. Don’t worry it’s archived to be able to look back on forever.
I decided to dust off this recipe recently when we were without a kitchen for a few weeks. I was so sick of take out and convenience food and this vegetarian chili was the perfect solution. The only downside was that I had to wash my slow cooker in my bathroom sink… it was rough, but so worth it. The pumpkin and cinnamon combination adds richness that you never knew you were missing in chili. If you are tempted to skip out on the apple cider vinegar, then don’t blame me, because it rounds out the chili for flavor perfection.
If you are a meat lover I can pretty much guarantee you won’t miss it in this dish, but you can of course add any favorite meat or even double the recipe to make room for extra friends. Prepare a batch of Pumpkin Touchdown Chili for the BIG GAME. It will bring you comfort no matter what the outcome of the game.
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- 1 Tablespoon olive oil
- 1 Small Onion Diced
- 2 Large Garlic Cloves Minced
- 1 15 oz Can Black Beans Drained and Rinsed
- 1 14.5 oz Can diced tomatoes
- 1 15 oz Can pumpkin
- 1 teaspoon cinnamon
- 1 11 oz Can Mexicorn
- 1 Chipotle Pepper in adobo sauce Chopped
- 3 Cups Vegetable Broth
- 1 teaspoon Apple Cider Vinegar
- In a large saucepan over medium-high heat, add olive oil. Add onion and sauté for 2-3 minutes, until it becomes translucent. Add garlic and continue to cook for another 2 minutes.
- Add black beans, tomatoes, pumpkin, cinnamon, mexicorn, chipotle pepper, 2 tablespoons reserved Adobo sauce. Stir together until well combined. Add the vegetable broth.
- Bring chili to a boil, then reduce to a simmer and cover. Let simmer for 60-90 minutes, stirring occasionally. Add apple cider vinegar. Season with salt to tastes. Serve hot.
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