Pumpkin Chili

Pumpkin chili is the same as vegetarian chili with pumpkin puree, which would give a nice twist to the chili. This chili contains all tastes like spice, sour, and sweetness. Added vegetables and beans make the soup healthy.

This chili is perfect even on a busy weeknight meal if you have chopped vegetables beforehand. It is not necessary to slow-cook the chili. It tastes great even in the stovetop method. During this season, we can have this soup often.

 

 

Ideas to top the chili

In addition to the ingredients listed in the recipe card, you may have your favorite topping. I have listed a few options that go well with the chili.

• Cheese
• Sour cream
• Fried onions
• Spring onions
• Greek yogurt
• Cilantro or parsley

Food for the thought

“There is greatness in doing something you hate for the sake of someone you love.”

― Shmuley Boteach

Benefits of the ingredients (source)

Vegetable stock: It has phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in vegetables. It aids in weight loss and is great for detoxing your body.
Vegetables: They are high in vitamins and antioxidants. Brussels sprouts have a good source of protein, potassium, and iron.
Red kidney bean is rich in protein and iron.

Video

Steps for preparing a perfect pumpkin chili

1. Heat olive oil in an instant pot (saute mode) or stockpot. Add the bay leaf, onions, garlic, and jalapeno.
2. Add the chopped carrots, bell peppers, and frozen corn.
3. Add all the spice powders listed: Cayenne powder, ground cumin, ground coriander, red chili powder, and salt.
4. In a blender, add 2 tbsp of black bean and 2 tbsp of red kidney beans, and the reserved water from the cooked/canned beans and blend to puree. Keep aside.
5. Add the cooked beans to the vegetables, pumpkin puree, diced tomatoes, beans puree, and vegetable stock, and stir well. Adjust vegetable stock according to consistency.
6. If cooking in an instant pot, change to the soup mode and cook for 20 minutes on medium. If cooking in a stockpot, cook covered for 10-15 minutes on a medium flame stirring in between.
7. Serve with your desired topping.

 

 

Variations

Beans: use canned beans or cook your bean.
Pumpkin puree: I used the canned one. You can use fresh pumpkins.
Stock: use vegetable stock or water.
Vegetables: Any seasonal vegetables that go well in soup.

Related recipes

• Mushroom Tom Yum Soup
• Moringa soup
• Homemade vegetable stock
• Barley tomato-based soup with beans and veggies
• Vegan Wonton Soup With Tomato
• Creamy butternut squash soup
• Chickpeas and kale soup
• Carrot and fennel soup
• Vegan Miso soup
• Ribollita soup

Questions/Tips for preparing the pumpkin chili

 

 

Can I use dry beans instead of canned beans?

Absolutely. If using dried beans, soak black beans and kidney beans overnight or for 8 hours. Pressure cook for one whistle and simmer for 15 minutes for perfectly cooked beans.

How to cook red kidney beans?

Soak the dried beans in plenty of water overnight.

Stovetop method:

1. Place 1/2 cup of beans in 4 to 5 cups of water in a saucepan and boil.
2. Continue simmering until tender but not mushy, occasionally stirring for up to an hour or two.
3. If more water is left, drain them and use them in your soups.

• Instant pot method: Set the Pot at High pressure for 15 minutes. Let the pot release pressure naturally.

 

 

Is vegetable stock necessary for pumpkin chili?

Vegetable stock gives a nice flavor to the soup. However, if you are adding water to the soup, you must add some herbs to enhance the taste of the soup.

Can I use fresh pumpkins?

Yes, you may use fresh pumpkins. Remove and discard the skin of the pumpkin. Boil it in water. Allow it to cool, and blend them in a mixer until puree.

Why should I add pumpkin to the chili?

The pumpkin brings a sweetish taste to the chili, which suits for spicy chili.

How to thicken my vegetarian chili?

To thicken the gravy, most of them use cornstarch slurry. In this recipe book, we grind the beans with the reserved water in a blender and add the bean puree to the chili. The bean puree makes the chili thick and makes it healthier too.

Should I cook the beans before adding them to the chili?

Yes, the beans should be pre-cooked before adding them to the chili. If the soaked beans are added and allowed to cook with vegetables, the vegetable will lose their texture and become mushy. So instead, cook the beans or add the canned beans.

What beans go well in chili?

The red kidney beans are perfect for chili. It gives a nice color to the chili too. I have used a combination of two beans here, the red kidney beans and the black bean.

 

 

Meal prep/ How to store pumpkin chili

Follow the recipe instructions from the recipe card. Allow it to cool. Pack it in the freezer bag or container. Microwave the soup; otherwise, thaw it in the refrigerator overnight or for a day and heat it on a stovetop over medium heat.

Recipe card for pumpkin chili