Vegetarian Pumpkin Chili

A nice fall treat

Photo: The Kitchn

I found this recipe for pumpkin chili the other week when looking for what to do with the small pumpkins I had bought for Halloween that I had failed to carve. I’ve been able to master a lot of things one-handed now that baby Oscar is in my life…but carving a pumpkin was not going to be one of those things. 

I liked the addition of turnips to this recipe. I’ve only really had them used in a mash so it was nice to try them in this. If you don’t have turnips you could substitute with a rutabaga/swede or even parsnips. If you don’t have pumpkins, a butternut squash would work as well. You could modify it for the slow cooker, although I haven’t made it that way. Cut back on the liquid a bit, i.e., rather than 4 cups vegetarian broth, use 2. Check the consistency about half way through the cook time and add more liquid if needed. It won’t take as long as 8 hours since there’s no meat here so just use your judgement. You can also make this recipe vegan by simply substituting the butter for olive oil and obviously using dairy free toppings. This also freezes well. pumpkinchili1

Pumpkin Chili
Serves 8
A nice twist on a fall chili
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965 calories
103 g
113 g
56 g
19 g
19 g
673 g
1772 g
40 g
0 g
31 g
Nutrition Facts
Serving Size
673g
Servings
8
Amount Per Serving
Calories 965
Calories from Fat 494
% Daily Value *
Total Fat 56g
86%
Saturated Fat 19g
97%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 25g
Cholesterol 113mg
38%
Sodium 1772mg
74%
Total Carbohydrates 103g
34%
Dietary Fiber 12g
50%
Sugars 40g
Protein 19g
Vitamin A
151%
Vitamin C
191%
Calcium
29%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard. Roasted, peeled, and cut into 1-inch pieces.
  2. 2 medium turnips, peeled, and cut into 1-inch pieces
  3. 1/2 cup unsalted butter
  4. 1/2 cup olive oil
  5. 1/2 cup finely ground cornmeal
  6. 2 red bell peppers, chopped
  7. 1 large onion, chopped
  8. 6 garlic cloves, minced
  9. 2 tablespoons tomato paste
  10. 4 cups vegetarian broth
  11. 2 10-ounce cans diced tomatoes with green chilies, such as Rotel
  12. 2 16-ounce cans chili beans, drained
  13. 2 cups frozen corn
  14. 1 tablespoon chili powder
  15. 1 teaspoon cinnamon
  16. 1 teaspoon cumin
  17. Several dashes vegetarian Worcestershire sauce
  18. Salt and freshly ground black pepper, to taste
  19. Balsamic vinegar, to taste
  20. Chopped green onions, to serve
  21. Shredded cheddar cheese, to serve
  22. Sour cream, to serve
Instructions
  1. In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
  2. Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. The longer the better.
  3. Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.
Adapted from The Kitchn
beta
calories
965
fat
56g
protein
19g
carbs
103g
more
Adapted from The Kitchn
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About Paula 175 Articles
Paula is an old school goth with a riot grrrl heart. Self-proclaimed #mamaboss at Punky Moms. Born in Miami Beach with a background in music business, she followed love and moved to the UK in 2012. She has one little boy named Oscar, a dashing English husband, and a furball terrier at home. She is trying desperately not to miss the Florida sun. You can follow her on IG @riotmthrrr

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