Vegetarian Bean and Pumpkin Chili
By: Alta
Published: Wednesday, February 10, 2010 - 10:34am

Ingredients




For the chili:

1 1/2 pounds mixed variety of dried beans (I used yellow eye, African red beans, and 
28 ounces can crushed tomatoes
15 ounces can pumpkin puree
2 serrano chiles, minced
3 inches chipotle chiles  adobo, minced
4 cups vegetable stock
2 cups water
1 onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons cumin
1/2 cinnamon stick
2 teaspoons ground coriander
3 teaspoons salt (taste)
1 1/2 teaspoons chili powder
Several dashes of Tabasco

Garnishes:

Shredded cheese

Cilantro

Sour cream






Preparation

1 Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. 


Tools










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Comments




 

Permalink cod liver oil v...August 5, 2011  

Please let me know if you're looking for a article writer for your site. You have some really good articles and I feel I would be a good asset. If you ever want to take some of the load off, I'd really like to write some articles for your blog in exchange for a link back to mine. Please send me an e-mail if interested. Thanks!
 





 

Permalink JeniJune 3, 2013  

Too hot in August? I live in the NW. It is too hot when it is 70 degrees. I love this recipe and have made it for many a potluck, once with a smoked pork butt added. I made it once with home grown pumpkin and home grown Scarlett runner beans. It was for a potluck, as well. We love throwing potlucks at Cascade Lake, Orcas Island WA. I make a huge pot of your chile with whatever is over abundant in the garden at the time. I have to leave some at home if I want a chili for lunch the next day. Thanx for this recipe. As always I go to Tasty Eats At Home for my recipe ideas.
 








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Preparation

 1  Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes.

About


Dear Summer: It’s not that I don’t love what you bring…bountiful produce, long days, and barbeque parties by the pool. I love these things, I really do. It’s just time to move on. As you always do around here (in Texas), you overstay your welcome, and you don’t allow Autumn enough time to play. So please, let’s just part ways for the year. No hard feelings? I’ll welcome you with open arms next June, I promise!
It’s 95 degrees today here in North Texas. Hot and humid. There is a cold front in sight, they say, bringing cooler temperatures for the weekend. In my mind, it can’t get here fast enough. Apparently, my appetite agrees. My husband and I have been craving cool-weather dishes, as evidenced by my last few posts. (Shepherd’s pie just doesn’t cross most people’s minds when it’s hot outside.) When I was planning meals this past weekend, I decided upon a vegetarian chili – cool weather or not. Even if it won’t act like fall outside, I can still pretend, right?
This chili will likely reappear at our home in some version several times in the coming months. It was a snap to make, with minimal prep the night before, and a long, unattended simmer in the slow cooker. (Not to mention it was super-budget friendly!) Once it was nearing dinnertime, I had so little to prepare, I decided that an attempt at a gluten-free biscuit was needed.
Last week, I came across a gorgeous gluten-free biscuit recipe from Shelley at This Primal Life. (Shelley has a wonderful blog filled with healthy, gluten-free, grain-free recipes.) Gluten-free biscuits? Yes, it can be done. These babies were tender, with a delicious, cheesy flavor, and a very mild bite from the peppers. Oh, man. They were a dream. And for those of you that are watching your carb intake, these are right up your alley, as they’re made with almond flour. These are about as healthy a biscuit as they come, but you’d swear they were sinful. And they paired with the chili perfectly.
So if it’s still hot where you are, then feel free to pocket this recipe for a few weeks, until the air is crisp and those chili cravings set in. Or do like we did, and pretend.

Comments:
cod liver oil v...

Please let me know if you're looking for a article writer for your site. You have some really good articles and I feel I would be a good asset. If you ever want to take some of the load off, I'd really like to write some articles for your blog in exchange for a link back to mine. Please send me an e-mail if interested. Thanks!
Jeni

Too hot in August? I live in the NW. It is too hot when it is 70 degrees. I love this recipe and have made it for many a potluck, once with a smoked pork butt added. I made it once with home grown pumpkin and home grown Scarlett runner beans. It was for a potluck, as well. We love throwing potlucks at Cascade Lake, Orcas Island WA. I make a huge pot of your chile with whatever is over abundant in the garden at the time. I have to leave some at home if I want a chili for lunch the next day. Thanx for this recipe. As always I go to Tasty Eats At Home for my recipe ideas.