Pumpkin Chili-SHK

This pumpkin chili is definitely one of the people we really like! Quinoa adds great interest to this vegetarian chili, and a can of pumpkin brings the natural sweetness of the tomatoes, giving it rich and a little indulgent. Incredibly satisfying, oh, so delicious!

Delicious quinoa and hearty pumpkin chili

I used to think that to make a delicious, hearty chili, you need some kind of meat – whether it’s ground beef, turkey, or even chicken or sausage. A meatless chili can’t satisfy at all. Oh, I was wrong. Vegetarian chili have entered my heart and quickly become a staple for our regular meal spins.

Now, I have had a place on chili before, but this is definitely one of my favorites. A can of pumpkin brings the natural sweetness of tomatoes, making it rich and even indulgent. The pumpkin flavor is super mellow, so if you are not a big fan of pumpkin – don’t let you stop you from trying this pumpkin chili recipe! Quinoa gives you a good hearty texture and when you add three different beans you end up with an incredibly delicious dish.

Ingredients for making pumpkin chili:

• pumpkin purée
• Quinoa
• Kidney, black and Pinto beans
• Crushed tomatoes and tomato sauce
• Butternut squash– Sweet potatoes are also very good
• onion
• Chopped garlic
• olive oil
• Vegetable soup
• Chili powder, cumin, chili powder and cilantro
• Salt and pepper

How to make pumpkin chili:

1. Stir-fried vegetables. In a large pot, sauté the diced onions and butternut squash over medium-high heat until the onions are transparent and start carameling.
2. Add seasoning. Add garlic, chili powder, cumin, coriander, chili powder, salt and pepper and cook for another minute or two to bring out the flavor.
3. Cook it down. Add pumpkin, tomatoes, beans, quinoa and soup. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the quinoa is tender and the peppers achieve the desired consistency.
4. Add the final touch. Add molasses and lemon juice. Taste and add additional seasonings if necessary.
5. Serve! If needed, sprinkle pumpkin chili and top with sour cream, green onions, diced and/or corn flakes. enjoy!

Tips and suggestions

What are the pumpkin peppers?

The taste is very similar to traditional chili, so we offer it in almost the same way. Its delicious dish, topped with sour cream, diced avocado, diced tomatoes, shallots and thinly sliced ​​jalapeno. Serve it with cornflakes, tortilla slices or large pieces of cornbread.

Can I freeze pumpkin peppers?

Yes! This is a great freezer. Place the remaining pumpkin peppers in an airtight container or freezer bag. When stored correctly, it will last 4-6 months.

Otherwise, the remaining peppers can be stored in an airtight container in the refrigerator for 3-4 days.

Fire up!

This recipe produces very delicious, but not very spicy chili peppers. If you prefer more calorie chili, you can add a little chili or red pepper flakes.

Looking for more vegetarian soup recipes?