Tuesday, December 9, 2014

Pumpkin Chili Recipe

Let's get one thing straight. I would LOVE to be one of those bloggers who tries new recipes, takes awesome pictures, has great witty insights about life and is crafty out the wa-zoo. I channel my inner blogger/crafter occasionally, but lets face it...with my schedule right now, I'm lucky to be keeping myself alive AND eating three healthy, balanced meals per day (we don't talk about the occasional, outrageous chocolate consumption that may or may not occur).

I DO find time to cook at least one really good meal per week. It is generally a recipe that makes several servings. I'll usually eat 2-3 servings throughout the week so I don't have to cook in my few precious minutes between work and school.

Instead of lamenting what I'm not able to do, I'm going to try what I CAN do. I'm going to start posting my favorite meal recipes here. No, they are not my pictures. Yes, I will link to another person's page. No, I have no shame in doing this. You know the saying "you do what you can do". Right now at this time in my life, this might be as good as it gets. :)

Let's kick things off right with a really good hot and hearty chili recipe. I made pumpkin pies the other night and had a LOT of canned pumpkin left over. I wanted to do something different with it and so I went to my favorite place, Pinterest, and located what I'm deeming my new favorite chili recipe. It happens to be vegetarian, but if you're not into that kind of thing, add some meat. :) I didn't feel the need to complicate the situation and found it to be completely tasty and satisfying sans meat. I have already had two servings in a 24 hour period; it's just that good. Julia knew what she was doing with this one. :)
Pumpkin Chili - Julia's Album
Total time: 40 minutes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes
  • 1 cup vegetable stock or water
  • 1 can black beans (15 oz, 425 g)
  • 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans
  • 1 tablespoon cumin powder (start with half the amount, and add more, to taste)
  • 2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes and also on how spicy your chili powder is)
  • salt and pepper

    makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people!
    1) In a large pot or skillet, cook chopped onion and minced garlic (I didn't have fresh garlic and used garlic powder instead) in olive oil for about 5 minutes on medium heat until soft.
    2) Add pumpkin, canned tomatoes (chop them up into smaller chunks) (I used diced tomatoes with chili spice...one less thing for me to think about), vegetable stock (or water) (or chicken stock, just to keep things interesting), black beans and garbanzo beans. Add half the cumin and half the chili powder (or don't if your seasonings were included in your tomatoes), stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed (I also recommend a smidgen of chipotle pepper powder). Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.
    3) Serve in soup bowls, garnished with chopped green onion.

    This made 5 servings for me. One for the night I made it and 4 mason jars that are ready to be packed for lunch or reheated at home before the studying begins.

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