On food

Pumpkin chili

From the very end of summer up until the first spring sweat, our crock-pot is in full use. Each week we prepare a different chili, stew, or soup to munch on throughout each day. Considering it’s officially October, the king of pumpkins, I thought I’d share one of my absolute favorite go-to vegetarian chili recipes: pumpkin chili!

A few years back, Alex and I made this for the very first time. I remember the concerned looks on our faces as we poured in the pumpkin, wondering what the hell kind of flavors we were creating. Before that day, I had never known pumpkin to be anything other than sweet, but this is the perfect combination of savory, spicy, cinnamon-y goodness that any Welcome To Fall Chili should consist of.


2 tbsp olive oil
1 yellow onion, diced
2 tbsp minced garlic
1/2 bell pepper, diced
3 celery stalks, diced
1 cup cooked pinto beans
2 cups cooked kidney beans
3/4 cup pumpkin puree
3 cups diced tomatoes (keep your juices!!)
1 handful dried red chili peppers
1 tbsp cumin
1 tbsp cinnamon
1 tsp ground ginger
2 tbsp curry powder
1 tbsp crushed red pepper flakes
1 tsp sea salt

Heat oil in crock-pot on highest setting. Add in onion, bell pepper, minced garlic and celery. Saute until onions begin to soften. Add diced tomatoes with juices, pureed pumpkin, dried peppers, and spices. Cook for about 3 hours. (We usually set ours to low and cook overnight each time we make chili. I think the longer you leave it before eating, the better it is.) DON’T FORGET TO TAKE DRIED PEPPERS OUT BEFORE SERVING. They make the chili spicy, but biting into one of those bad boys literally sends tears running down my face. We topped ours off with some grated mozzarella and parsley.


Happy eating!




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