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I am a self-confessed 'yard clipping diver' (that's dumpster diving for the burbs). California is such the land of plenty that people put perfectly good fruits and vegetables growing on their trees and in their gardens in their yard piles. I happily find lovely things all year long - ripe grapefruits nested in grass clippings, juicy tomatoes still affixed to freshly pulled plants. Serendipitously, I recently came upon a Fairytale Pumpkin - an old French varietal shaped like Cinderella's coach. I turned it into this robust chili that is very healthy and vegan to boot. In-season butternut or acorn squash will stand in nicely.
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Pumpkin Chili

February 19, 2012

30 min or less active, fall, main, soup, vegan, winter

I am a self-confessed 'yard clipping diver' (that's dumpster diving for the burbs). California is such the land of plenty that people put perfectly good fruits and vegetables growing on their trees and in their gardens in their yard piles. I happily find lovely things all year long - ripe grapefruits nested in grass clippings, juicy tomatoes still affixed to freshly pulled plants. Serendipitously, I recently came upon a Fairytale Pumpkin - an old French varietal shaped like Cinderella's coach. I turned it into this robust chili that is very healthy and vegan to boot. In-season butternut or acorn squash will stand in nicely.

Information

Servings: 8
Time: About 90 minutes total; 30 minutes active
Price: About $12.00 total; $1.50 per serving
Nutrition (per serving):
Calories: 273
Protein: 11.1g
Fat: 3.7g
Saturated fat: 1g
Carbohydrates: 48.7g
Fiber: 7.2g
Sodium: 938.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp EVOO
  • 1 onion, chopped
  • 1 sweet pepper, chopped
  • 1 hot pepper, chopped
  • 4 garlic cloves, minced
  • 2 lbs pumpkin/squash, cut into 1" dice
  • 1 cup red wine
  • 3 cups vegetable broth
  • 28 oz can crushed tomatoes, with juice
  • 2-15oz cans kidney beans, drained and rinsed
  • 1 cup bulgur
  • 2 Tbsp chili powder
  • 2 Tbsp brown sugar
  • 1 Tbsp cumin
  • 1 Tbsp dried oregano
  • 1 tsp salt
  • 1 tsp smoked paprika
  • Handful of fresh cilantro, chopped, as garnish

Preparation

  1. In a large pot over medium heat, add EVOO. When hot, add onion, peppers, garlic and pumpkin and sauté 5 minutes, until onion is translucent.
  2. Add all the rest of the ingredients, but cilantro. Bring to a boil, lower heat to low, cover slightly and let simmer 60 minutes. Taste and adjust seasonings.
  3. Serve hot with chopped cilantro.

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