Spooky Good Pumpkin Chili

Why I love it

This is the dish you have to make during the fall, or really during any time of year. Growing up, my mom would always make Hard Times Cincinnati Chili, which left me with the best memories. Since I first began to make chili, I’ve come to realize how fun it is to switch up recipes and flavor profiles for it. In this chili, the pumpkin flavor is subtle and a great sweet balance from the heat from the jalapeños. It’s also loaded with veggies and protein. It's the perfect cup of cozy. I hope everyone makes this recipe when they’re just chili(in) on a cold day.

Ingredients

• 1 diced yellow onion

• 1 diced jalapeño

• 2 tsps vegetable base (I used Better than Bouillon)

• 2 cups water

• ½ cup pumpkin purée

• 1 tbsp tomato paste

• 14 oz crushed tomatoes

• 1 can black beans

• 1 can corn

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp oregano

• A squeeze of lime juice

• Olive oil to taste

• Salt and pepper to taste

• Optional topping: fresh tomatoes, vegan sour cream

Replacements

You could make this into a classic chili if you omit the pumpkin purée.

Recipe

1. Add the onion and jalapeño to a pan and cook on low heat for 10 minutes with olive oil, salt, and pepper.

2. Stir in the garlic powder, cumin, chili powder, smoked paprika, and oregano and cook for 5 minutes.

3. Stir in the tomato paste and toast it for a few minutes.

4. Add in the vegetable base, water, pumpkin purée, crushed tomatoes, black beans and corn. Bring to a boil, then let it simmer with the lid on for 10 minutes.

5. Stir in lime juice and top with fresh chopped tomatoes. Enjoy!