Vegetarian Pumpkin & Three-Bean Chili With Extra Virgin Olive Oil

If robust is what you are looking for, then look no further than this vegetarian pumpkin & three-bean chili from loveandoliveoil.com Full of flavour and unapologetically hot, it’s sure to warm you up after a brisk walk in the woods. The fall is a great time to make the most of nature’s seasonal gifts, many … Read more

Purchase Evoo
Vegetarian Pumpkin & Three-Bean Chili With Extra Virgin Olive Oil
  • Serving Amount

    Amount

  • Cooking Time

    Time

  • Type of recipe

    Course

    Main Dishes

If robust is what you are looking for, then look no further than this vegetarian pumpkin & three-bean chili from loveandoliveoil.com Full of flavour and unapologetically hot, it’s sure to warm you up after a brisk walk in the woods.

The fall is a great time to make the most of nature’s seasonal gifts, many of which will pair beautifully with the rich flavour of a robust extra virgin olive oil.

0/5 (0 Reviews)

Ingredients

Total

21
  1. 2 tablespoons Morocco Gold extra virgin olive oil
  2. 1 medium red onion, diced, plus more for garnish if desired
  3. 1 sweet bell pepper, diced
  4. 3 garlic cloves, minced
  5. 2 canned chipotle peppers, chopped, plus 1 tablespoon of their sauce
  6. 1 tablespoon chili powder*
  7. 2 teaspoons smoked paprika
  8. 1 teaspoon dried oregano
  9. 1 teaspoon ground cumin
  10. 1 teaspoon black garlic powder (optional)
  11. ½ teaspoon ground cinnamon
  12. ½ teaspoon kosher salt
  13. 1 28oz can fire-roasted diced tomatoes
  14. 1 15oz can black beans, with liquid
  15. 1 15oz can pinto beans, with liquid
  16. 1 15oz can red kidney beans, with liquid
  17. 1 cup canned pumpkin puree
  18. 2 cups vegetable broth, or more to taste
  19. 1 tablespoon soy sauce, or more to taste
  20. 1 cup frozen corn kernels
  21. Sour cream, shredded cheese, and fresh cilantro, for topping

Instructions

Total

4
  1. Heat oil in a large stockpot or Dutch oven over medium heat.
  2. Add onion, pepper and garlic and sautée until softened and fragrant, about 10 minutes. Add chipotle and spices and stir until fragrant, about 1 minute.
  3. Add tomatoes, all three beans and their liquid, pumpkin puree, vegetable broth, soy sauce, and corn. Bring to a gentle boil, reduce heat and let simmer for about 20 to 25 minutes. Cook it slightly longer for a thicker chili, or add a bit more broth to thin it out. Taste, and add more salt or soy sauce as desired.
  4. Ladle into serving bowls, and top with shredded cheese, a dollop of sour cream, fresh cilantro and some diced red onion. Serve with corn chips or corn muffins.

From The Larder

Important Disclaimer

The information provided on this website is for general informational purposes only. All content, including text, graphics, images, and information, is presented as an educational resource and is not intended as a substitute for professional medical advice, diagnosis, or treatment.

Please consult with a qualified healthcare provider before making any decisions or taking any action based on the information you find on this Website. Do not disregard, avoid, or delay obtaining medical or health-related advice from your healthcare provider because of something you have read on this Website.

If you think you may have a medical emergency, call your doctor, go to the nearest emergency department, or call emergency services immediately. We are not responsible for any adverse effects resulting from your use of or reliance on any information or content on this Website.

By using this Website, you acknowledge and agree to this disclaimer in full.