It seems our friend Juli has done it again. Here is another totally unexpected chili recipe.
Vegan Pumpkin Chili? Can you do that? Can you really make chili and include pumpkin in the recipe? Oh yes! And squash too! And of course there are all of the usual suspects for a delicious chili recipe.
Pumpkins are a delicious source for filling a pie crust right? But they do have a lot of other uses in many recipes, the vegan chili included. Pumpkin is fat and cholesterol free. Pumpkin is also sodium free, a good source of vitamin C and an excellent source of vitamin A.
Likewise, if you use either butternut or acorn squash you will be utilizing another really great source of vitamins C and A among other things.
So don't think pumpkins are just for pies anymore. Try this great pumpkin chili recipe and you will be looking for other great recipes that use pumpkin just to see what you can come up with!
Vegan Pumpkin Chili
1 butternut squash (Acorn squash would work too)
1 medium onion, chopped
1 yellow pepper, chopped
3 garlic cloves, minced
1 c. water
1/2 Edward & Sons Vegan NOTBeef bouillon cube
2 cans black beans, rinsed and drained
1 can (15 oz.) solid-pack pumpkin
1 can diced tomatoes, undrained
1 small can tomato paste
1 tsp. taco powder
1/2 teaspoons chili powder
1/2 teaspoons dried oregano
1/2 teaspoons ground cumin
1/2 teaspoon salt
Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so just until tender enough to cut. Remove skin and cut into small cubes.
Meanwhile, saute onion, bell pepper, and garlic in olive oil until tender.
Add remaining ingredients including squash and simmer at least 1 hour until flavors are blended and squash is tender.
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