* Scroll to the end of this recipe to find out who won our Staub Pumpkin Cocoette!
Happy Hump Day, everyone! Hope your week is going amazing so far. This week is month-end in the accounting world so I’ve been pretty MIA on social media but I am alive! This week, we are making a pumpkin chili. When Elin first served me this chili, I had no idea it was vegetarian/vegan. As a self declared meatatarian, I could not imagine chili without ground beef. That is why I was in utter shock (as was Dawn might I add) that this recipe contained no meat whatsoever. It was still very hearty and filling which is partly why I didn’t noticed I was just eating beans and tomato. The pumpkin made the consistency of the chili more “chili-like”. For anyone that is looking for a great meat-free chili, you’ve got to try it with pumpkin!
Below is the recipe for Elin’s Cozy Up Pumpkin Chili revised with my very own Millennial hack for any kitchen dis-oriented millannials like me! Enjoy!
Cozy Up Pumpkin Chili
1 tbsp olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 package of Chili Mix
1 can diced tomatoes
2 tsp hot sauce
2.5 cups puréed pumpkin (note: not pumpkin pie filling)
2 cup vegetable broth
1 can (540 ml/19 oz) black beans
1 can (540 ml/19 oz) kidney beans
1/2 lime, juiced
toppings: grated cheese (omit for vegan), green onion, sour cream (omit for vegan); pickled jalapeño; chopped cilantro
1. In a cast iron cocotte, over medium heat, add the olive oil. Add the onion and garlic and sauté, stirring until they just start to turn brown, roughly five minutes.
2. Add spices (chili powder, paprika, oregano, red pepper flakes, cumin) and cook for 15 seconds to toast your spices. Add spice mix package
3. Add the tomatoes, chipotle pepper (hot sauce or jalapeño), canned pumpkin puree, broth, kidney beans and black beans.
4. Cook on medium high until it starts to bubble
5. Reduce the heat to medium-low
6. Simmer about 15 – 20 minutes.
7. Turn off the heat and stir in the lime juice
8. Serve. Top with grated cheese (omit for vegan), green onion, sour cream (omit for vegan); pickled jalapeño; cilantro
Recipe by Elin Lawrence; Photos by Dawn Howie Photography
Two weeks ago, we posted a giveaway for a Staub 3.7L Pumpkin Cocoette used in our Spiced Pumpkin Soup recipe. The response was overwhelming – thank you everyone for supporting our blogs and Instagram accounts! Without your continuous support and engagement, we would not be able to run these giveaways. Make sure to look out for our Christmas giveaways coming out later this month and next month!
This week, I drew a winner using a =RAND formula because I’m an accountant and I love Excel. Congratulations, Nathan @TorontoFoodBwoy – you are the winner! DM me for pick up details.
Can’t Get Enough Pumpkin?
Check out last week’s Pumpkin Breakfast Muffin recipe!