Although temperatures are back in the 80’s we had a few cooler days in LA… Typical fall days where the air is crisp and fragrant, and you step out in a cozy sweater, a pair of leggings and riding boots… The kind of weather that is perfect for a nice hot bowl of chili!
I love a bowl of traditional chili, with beef browned to perfection, kidney beans, a rich tomato base and lots of spices. My maternal grandmother was of Mexican decent after all and I enjoyed many delicious bowls of homemade chili growing up.
Today, the delicious aroma that fills the air as my chili cooks fill me with a special warmth as I am transported back to those special times in grandma’s kitchen.
With a vegan daughter in the house, however, I wanted to make a scrumptious comfort food we could all enjoy together so I decided to try my hand at making a Pumpkin chili.
Pumpkin is such a delightful superfood with great texture and pairs so beautifully with all sorts of beans…
The result was truly fantastic! The pumpkin was cooked to perfecation and the flavors blended so beautifully and I just had to share my recipe 🙂
I like a chili that is rich in flavor so I used a good amount of spices so make sure to adjust to your personal preference.
Serve this chili with fresh corn and fresh cilantro, warm tortillas or crispy tortilla chips, guacamole, salsa … Whatever you would naturally serve with chili.
- 2 tbsp olive oil
- 1 medium onion, chopped
- 8 cloves garlic, minced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 large parsnip, cubed (about 1 cup)
- 1 sugar pumpkin, peeled, seeded and cubed
- 3 cups cooked navy beans or black eyed peas
- 3 to 4 cups vegetable broth
- 16 oz stewed tomatoes
- 2 tbsp tomato paste
- 1 tsp cumin
- 2 tbsp red pepper flakes
- fresh ground salt and pepper to taste
- fresh corn and cilantro for garnish
- Heat olive oil in a large crock pot.
- Add onion and garlic and cook for 1 to 2 minutes until onion is translucent.
- Add peppers, parsnip and pumpkin and cook until almost tender, about 7 minutes.
- Add vegetable broth, stewed tomatoes with their juice, tomato paste and spices and bring to a boil
- Reduce heat and allow to simmer for 20 minutes or until pumpkin is tender.
- Serve hot with fresh corn and a garnish of cilantro along with warm tortillas or rice.
- I love family meals and insist on them every night... But when I come in from a workout on a cold winter day I love to cuddle up on the couch with a nice bowl of steaming soup... So comforting! On those days I want a soup that is full…