Vegetarian Pumpkin Chili

When I was a kid, I refused to eat beans and beef, which meant I avoided chili at all costs. Beef is still a big no from me, but I've recently grown to love beans. Since coming around to beans, I've been searching for a hearty, flavorful and healthy vegetarian chili. 

In my quest for the best chili, I noticed that many vegetarian chili recipes are just plain boring. They rely too much on beans and not enough on their accompanying vegetables. In this recipe, I wanted to break away from boring vegetarian chilis by highlighting beans and a wide range of veggies. 

To up the creaminess of this chili, I added one pumpkin's worth of pumpkin puree. And to elevate the fall vibes, I added in some cinnamon. This flavor is a subtle change from typical chili recipes, but it makes all the difference. The result is a cozy, delicious and filling vegetarian dinner that's perfect for fall.

Time: 45 minutes

Makes: 6-8 servings

Ingredients

• 3 garlic cloves

• 1 yellow onion

• 3 ribs celery

• 3 carrot

• 2 tablespoons chili powder

• 1 tablespoon smoked paprika

• 2 teaspoons cumin

• 1/2 teaspoon cinnamon

• 1 teaspoon salt

• 3 cups diced tomatoes from about 3 large or 6 small tomatoes

• 1 15-ounce can black beans

• 1 15-ounce can pinto beans

• 1 15-ounce can kidney beans

• 2 cups vegetable broth

• 2 cups of pumpkin puree from one small pie pumpkin or one 15-ounce can of pumpkin puree

Methods

1. If you're making your own pumpkin puree, do that first. To make homemade pumpkin puree, preheat your oven to 400 F. Then, cut a pie pumpkin in half and scrape out the seeds and stringy bits. (Pst! you can roast the seeds for a yummy snack!) Place both halves cut-side down on a parchment-lined baking sheet and roast for 45 minutes to an hour. Once you can easily pierce the pumpkin with a fork, take it out of the oven and let it cool slightly. Then, carefully remove the skin. Transfer the flesh to a blender and blend until very smooth. 

2. To make the chili, mince the garlic and dice the onion, celery and carrots. In a large pot over medium heat, add a few tablespoons of olive oil. Once the olive oil is hot, add the garlic, onion, carrots, and celery. Saute, stirring occasionally, until the onions are translucent, about 10 minutes. While those are sauteing, dice the tomatoes and set them aside. 

3. Add the chili powder, smoked paprika, cumin, cinnamon and salt to the pot. Saute for about 1 minute, or until the spices are fragrant. Add the diced tomato, drained beans, broth and pumpkin puree. Bring the mixture to a boil, then turn heat to low and let simmer for 30 minutes. 

4. If you like a chunkier consistency, leave the chili as-is. If you want a smoother consistency (pictured), blend two cups of chili and then return them to the pot and stir. Serve warm with pepitas, cheese, Mexican crema, or other toppings to taste!

Sustainability Tips

• Veggies: Make this when all the produce is in season in early fall. Doing so will make it easier to find local and organic produce. Buying organically and locally cuts down on pesticide contamination and can help you get to know your local food producers.

• Vegetable broth: Using homemade vegetable broth is the most sustainable option here. That way, you can make sure you're using organic and/or local ingredients and put your veggie scraps to good use.