Description
Chipotle pumpkin chili, a chili balanced with pumpkin and a touch of sweet and heat. Hearty, protein packed, and great for leftovers.
Ingredients
Scale
- 1/2 medium onion (diced)
- 2 chipotle peppers in adobo sauce (roughly chopped)
- 1 tbsp chili powder
- 1/2 tsp cinnamon
- 1 15.5 oz jar salsa
- 1 15.5 oz can pumpkin purée
- 2 cans red kidney beans (drained)
- 1/2 cup chopped walnuts
- 1 cup apple juice
- 1 cup vegetable broth
Instructions
- In a large pot, add onion and sauté until softened.
- Add in diced chipotle peppers, and sauté for 1-2 minutes.
- Fold in chili powder and cinnamon and cook for an additional minute then stir in salsa.
- To the pot, add pumpkin, beans, and walnuts. Stir well to combine and allow to cook for about 3-4 minutes over medium heat.
- Add in apple juice and broth, stir well and then bring to a boil.
- Reduce heat to a low simmer, cover pot with a lid and allow to cook for about 25-30 minutes, making sure to stir occasionally.
- Remove chili from the stove top and adjust seasoning to taste then serve.
Notes
- The walnuts in this recipe are supposed to add more texture to the chili in place of ground meat. If you don’t wish to use walnuts you can replace this with vegan meat crumbles (sauté separately and add at the end of cooking time) or TVP for texture as well.
- Perfect to serve as is, with rice or with corn bread.