Wednesday, September 24, 2008

Spicy Pumpkin Vegetarian Chili

I'm beginning to wonder if I'm ever going to get my full and complete "Fall Kick Off Dinner" Menu out there to share with you all. Between Tuesdays with Dorie and Thursdays with Ina, and give aways, and mix ups and my actual real life, I'm getting a little behind. Thank goodness the season lasts three months since it just might take me that long to kick it off. I'll keep patiently posting menu items one by one until we've made our way through dinner and dessert. Starting with this Fall-flavored, intensely delicious and satisfying pumpkin chili. A gorgeous vibrant deep reddish orange color, you might not even guess it has pumpkin at all. So spicy and satisfying and healthful, piquant and bright with fresh garlic and ginger, this one pot wonder has a silky smoothness from humble canned pumpkin. For parties, I always make two kinds of chili; one with meat and one without. I've learned my lesson to make big batches of both, since the carnivores will love this one too. Even my super-manly, Big Stuff dad couldn't get enough of this one. You might have to hoard it in the kitchen.
Fall Kick Off Dinner:
Today's Offering: Spicy Pumpkin Vegetarian Chili
Crock Pot Meaty Chili
Corniest Corn Muffins
Crumbly Oatmeal Apple Bars
Caramel Apple Wedges

Money Saving Tips: If you don't have canned pumpkin, you can swap it for pureed winter squash or even sweet potato, but you may have to add a little extra water to compensate. You can use your own cooked dried beans to save money. 2 cups of pinto beans will cook overnight on low in a crockpot without any presoaking or fuss.
Spicy Pumpkin Vegetarian Chili
Estimated Cost: $4.00 for 8 servings
Notes: You can make this chili a day ahead of time and store it in the fridge. It'll taste even better.
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced, divided
1 teaspoon minced fresh ginger, or 1/2 teaspoon dried
1 large bell pepper, chopped (I used some red, some yellow)
2 large carrots, peeled and chopped into 1/4 inch pieces
2 tablespoons chili powder (less if yours is hot)
1 teaspoon cumin
pinch of cayenne
2 (14 ounce) cans pinto beans, drained
1 (14 ounce) can Mexican style diced tomatoes with juices, blended in the blender
1 cup canned plain pumpkin puree
shredded cheese and chopped cilantro for serving
In a large pot, heat olive oil over medium heat. Add onion, 2 cloves garlic, ginger, bell pepper, and carrots. Cook for five minutes, stirring often, or until vegetables begin to soften. Add chili powder, cumin, and cayenne and cook for 1 minute. Add beans and tomatoes. Bring to a boil, reduce heat to medium low, and simmer for 20-30 minutes, or until all vegetables are softened. Stir in remaining garlic and pumpkin; warm through. Add salt and pepper to taste. Serve with shredded cheese and cilantro, if desired.
Coming Tomorrow:
A Brief but Delicious Break from our Fall Menu
Barefoot Thursdays
Lightened Up Cream of Mushroom and Brown Rice Soup

44 comments:

VeggieGirl said...

LOVING that chili recipe!! Spicy is the way to go, if you ask me :0)

Can't wait to see the rest of your Fall menu!!

Mary Ann said...

This looks wonderful, I know I would love it. I love vegetarian chili. I can't wait to see the rest of the fall menu and also your lightened mushroom soup. I am doing something to make it a little lighter as well. If you come up this way, I will definitely come and meet up with you. Please let me know!

hot garlic said...

Pumpkin sounds like an AWESOME addition to chili, I am so down for it!

Yeah, I know, there is always so much to post about lately isn't there, and I don't even do TWD or the Thursday one! I can't wait for the rest of your fall menu, even if it takes us through spring.

Candy said...

What a fun take on chili! I'm so wishing for some cooler weather here so I can start making more comfort foods!

Maria said...

Pumpkin in the chili, what a brilliant addition! This is a great kick off to fall! I can't wait to make this one! I am excited for your future fall recipes!

The DeL Sisters said...

Oh my ! This looks great! I love pumpkin and have always wanted to try a soup with it in it. Maybe this year we will get around to making it! YUM!

Katherine Aucoin said...
This comment has been removed by the author.
Katherine Aucoin said...

Your chili looks so warm and yummy. I had no idea there were so many ways to make chili. I think I will try this one.

Cathy said...

Oh, I know what I'll be making on Halloween night this year! It will be perfect in every way -- it's a big pot of something, which is essential, and it has PUMPKIN in it no less, which makes it "themey" (is that a word?) I love it! I will patiently wait for your fall menu to be revealed to us, Prudy, one recipe at a time. I can't wait to see your lightened up mushroom soup tomorrow!

gigi said...

This looks very tasty! But I need to tell you that I made the roasted red pepper soup last night and we loved it! I got peppers at the farmers market yesterday 2 for $1.00! I'm going again in the morning for more peppers and veggies. They are only open T-TH-Sat's. Every thing else was wonderful also!

I'm planning on seeing Charles Martin this afternoon, if I can get there and back in time. I start another Photography class at the college at 6:30 tonight so getting to the Island and back to the college might be to hard. My friend is going to take my new book to have him sign, just in case I can't get there. To much to do and so little time! Wish you could go with me, wouldn't that be fun?

CECIL said...

Such perfect meal for the season!! After seeing all sort of pumpkin recipes in many blogs, I just realized how little I have been in venturing out with pumpkin (just as far as pumpkin pie and muffin! *sigh*).

Patsyk said...

I am definitely intriqued by this recipe... never would have thought to add pumpkin to a chili recipe!

MK and Co. said...

Your pictures looked beautiful! I've never wanted vergetarian chili so much in my life!

Anna M. said...

I love pumpkin...what a great idea to put it in chili! It looks delicious...can't wait to try it! =)

Catherine said...

This looks so delcious. Very pretty. I never would have tried a pumpkin soup if it hadn't been for you and your pumpkin ginger tomato soup. I hope you post that one too. It's a favorite at our house. And I do it in my crock pot so it gets extra points!

Anyway, because I love the other one so much, I know I will adore this one! We will definitely being trying this one within the week!

HoneyB said...

Yummm, Pumpkin....said in the Homer Simpson manner of talk.....

Sharon said...

I LOVE pumpkin but usually stick with pumpkin sweets. I'd love to try something savory!

Bridgett said...

I love this recipe! With all of the flavors, no one will even miss the meat. The last picture is perfect because it shows how rich this is. Looks fabulous, Prudy!

Aggie said...

I've never tried pumpkin chili but keep hearing about it. This looks so great and healthy...gotta love that!

Allie said...

Wow I would have never guessed pumpkin! Can't wait to try it.

Deborah said...

I would have never thought to add pumpkin to chili, but this sounds amazing!

Esi said...

I have used butternut squash already this season, but still have to pick up a pumpkin or two. I can't wait to see your lightened cream of mushroom soup!

Laura said...

Okay, I know I said I hadn't made a different chili recipe in years, but this one's going to make me shake things up a bit. It sounds (and looks) fantastic! I'm going to have to tone the spiciness factor down a bit for the kids but I still can't wait! Now if some of that cooler, perfect-for-chili weather could return to the midwest (today it's 85!), I'd be set!

Emily said...

Way to start fall off Pollyanna! I LOVE cooking with pumpkin! This chili sounds scrum-diddly-uptious!

Lisa said...

Believe it or not, I like canned pumpkin much better than fresh. I will hav eto try this.

Audrey said...

This looks wonderful! I always stock up on pumpkin when it's on sale and as a result there's usually lonely can in the back of the cupboard...what a great idea to put it in chili!

1freshstart said...

I'm scared to try pumpkin in savory dishes. I'm not sure if I'll like it. It looks good though!
~Cat

Clumbsy Cookie said...

That's so saying fall! Do your neighbours drop byt your house at dinner time? Your house must allways smell so good! What a great chilli and I love cilantro!

1215656559s20768 said...

Sounds like the perfect fall chili!

Natalie said...

love pumpkin. love chili. how could i have neglected putting them together? :)

Mary said...

Erin, this looks awfully good. Great football fare.

Michal said...

this looks amazing. i can't wait to try it.

Girl Japan said...

Thank you for posting this- I often eat boiled pumpkin or pumpkin salad but I think here in Tokyo it is called "squash" but taste like pumpkin? I use those for baking and cooking.. do you think they would be okay in this dish?

I love legumes, they are filling and good for us.. who can deny pumpkin.. Kabocha, but I found it to be more heavily than their sister the orange pumpkin.. ahh winter squash but it taste like dense pumpkin.. http://en.wikipedia.org/wiki/Kabocha

http://www.epicurious.com/tools/fooddictionary/entry?id=3123

Dee said...

Hi Prudy, I'm so glad I got to know your blog. It's amazing!

I love the vegetarian chili - fresh pumpkin (not the fancy butternut) is super cheap in Malaysia, so this is definitely on the list!

I've nicked your Molasses Cake with Sugared Apples, but I'll have to pass on the M&M cookies - those are waayy too dangerous :)

Bring on the mushroom soup!

Katrina said...

The chili looks great!
About the cookies with Oreos. You definitely have to try that, if even just next time you make choc chip cookies, add some broken up Oreos. The M&M's are always a fun addition!
Thanks for your comment on my blog.

Debinhawaii said...

Even with my lack of love for pumpkin--your chili looks divine and I would try it! ;-)

Shandy said...

The vegetarian chili looks delicious! Pumpkin in chili is a great idea and the colors are perfect for Fall =D

Grace said...

one of the only reasons i tolerate cold weather is because it gives me a legitimate excuse to eat huge bowls of chili. i'm loving this recipe. :)

Sara said...

Your chili looks terrific! I love the pumpkin in it. I think I could fool my husband with this one. I want to break him in with the pumpkin taste that he says he doesn't care for.

Marie said...

I love, LOVE vegetarian chili. I used to make it all the time. I need to make me some now! Yours looks fabulous!!

Lael said...

I love vegetarian chili, too, even though I'm not a vegetarian (though my diet does pan out to be about 95% meatless). The pumpkin and spices in this sound delicious. Thank you for sharing!

Rich'n'Rach said...

I don't remember how I found this blog, but I love it!
This is your first recipe that I have ventured...it was a complete success!!! I loved it, my husband loved it, and now I am excited to cook "with you" even more! Thanks so much!

Jullee and Fam said...

I made this chili and the corniest corn muffins tonight and it was Faboo!! I told my sister and Mom I was making Vegetarian pumpkin chili and they thought I was nuts! But when I had my sister and her husband over tonight they WANTED the recipe!!! Thanks for a tasty fall supper tonight!

Jullee said...

I posted this recipe to my blog and wanted to let you know. It is one of my very favorite recipes of all time. http://thegrubery.blogspot.com/2011/10/spicy-pumpkin-chili-recipe.html