Cooking In The Fall Vegetable Pumpkin

If robust is what you are looking for, then look no further than this beauty, vegetarian pumpkin & three-bean chili from loveandoliveoil.comFull 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.

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Ingredients

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

Instructions

  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.

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