Thank god for soup season! I majorly prefer summer to winter, but there is nothing cozier than a bowl of soup and a glass of wine. Preferably by a crackling fireplace (or even the Netflix Fireplace channel, which is what I used for years in an apartment). I’ve even been bringing various soups for lunch instead of my typical salad, which is a welcome change in my freezing office building.
Since we’ve gone semi-vegan, I’ve been missing ground turkey, which was one of our staples, especially when it comes to soups and stews. (We love this, this, this, and this.) I never thought I even liked meat that much, but I had chicken-based soups twice in the last week, and I was literally drooling over them (thanks Mags and B!).
This chili is my favorite, forever and ever. It’s so perfect, and it’s the number one thing I bring to a friend in need when it’s chilly outside. But it needs the meat. Since I’ve eaten it so many times with turkey or beef, it tastes bland and weird if I just amp up the beans.
I hit the kitchen hard to find a good vegetarian chili substitute. There were a few fails (that we ate anyway), but this recipe here is for keeps! Even if we go back to eating meat one day, I think we’ll be making this recipe.
I’m entering this double-bean pumpkin chili in a chili cook-off at work tomorrow. I doubt it can hold a candle to the traditional meat chilis in the lineup, but I know it will make the vegetarians on my team happy. It’s flavorful and rich and a little spicy, but I highly recommend a dash or ten of Cholula before you dig in.
Canned pumpkin is the best trick to add richness to an all-veggie chili. It adds vitamins and fiber and a delicious creaminess. Cornbread would be great, but we honestly eat it most of the time with tortilla chip spoons.
The chili keeps for a week in the fridge and freezes well for a busy night.
The best dessert pairing? This chocolate-chip laden pumpkin banana bread, which can totally bake while the chili simmers.
TWO- BEAN PUMPKIN CHILI
1 tbsp chili powder
2 tsp sugar (I use coconut sugar, but brown sugar would work well, too)
1 tsp cinnamon (this small amount tastes warm and cozy, not like Pumpkin Spice, promise)
1 tsp ground ginger
1 tsp paprika
2 tsp cumin
1 tsp red pepper flakes
Salt and pepper to taste
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 bell peppers, any color
8 oz. mushrooms, chopped
2 10-oz. cans of Rotel
1 15-oz. fire-roasted diced tomatoes
2 15-oz. cans kidney beans
2 15-oz. cans black beans
1 ½ c pumpkin puree
- Heat olive oil over medium heat and saute onions until translucent.
- Add mushrooms and bell peppers, and saute until brown. Add salt and pepper to taste once the mushroom release their liquid.
- Add all seasonings and garlic, and saute for one minute, until really fragrant.
- Add all other ingredients, and stir to combine.
- Bring to a boil, and then simmer for at least one hour, preferably two.
- Serve with shredded cheese, tortilla chips, and lots of hot sauce.
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