Simple Vegetarian Pumpkin Chili

You guys, it has happened.

Hell hath frozen over.

Florida saw 48 hours of chilly weather last week. And seriously, I could not bring out my Winter clothes fast enough. Because I OWN THEM. That’s literally the only reason. I have invested money and purchased something that I never get to use, so you bet your ass the second those temperatures drop I’m bringin’ out the oversized sweater cardigan and long-sleeved shirts.

Oh, and of course I celebrated Winter with chili.

Simple Vegeterian Pumpkin Chili

Has anyone else ever noticed that people always make soups and chili when it’s cold outside, as if we don’t eat hot food for dinner when it’s hot outside? Like the other day, my mom’s friend gave her some soup she’d made for us to try, and this was back when it was 80 degrees outside (5 days ago). I said “no thanks it’s too hot outside”. Come on, Christina. Like you’re going to eat something cold for dinner. Why do we go straight for soup/chili when it’s “Winter”?

Whatever, it made sense in my head.

So, I titled this recipe with the word ‘simple’ because IT IS SO EFFING EASY. Seriously, I put this together so fast. Ableit, you have to let it cook for about an hour, but assembly was a piece of cake. This is the perfect meal for a Sunday night because you will have great leftovers for the rest of the week (and did I mention it’s easy?)

Simple Vegeterian Pumpkin Chili

The flavor combination was heavenly for this dish. And for chili, I love playing around with toppings. Here are a few options to get you started:

Crumlbed tortilla chips
Avocado
Shredded cheese
Fresh herbs like cilantro or parsley
Sriracha

This chili is also full of nutrients and doesn’t skimp out on protein.

Simple Vegetarian Pumpkin Chili

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 3 carrots, diced
  • 2 sweet potatoes, cubed
  • 1 cup canned pumpkin
  • 2 cups vegetable stock
  • 1 can black beans
  • 1 can garbanzo beans (chickpeas)
  • 1 tsp cinnamon
  • 1 tbsp salt
  • 1 tsp pepper

Instructions

  1. Heat a dutch oven over medium heat and add the extra virgin olive oil.
  2. Add in your garlic and onion, stirring consistently. Saute for about 5 minutes or until translucent.
  3. Add in your carrots and saute for another 5 minutes.
  4. Add in the remainder of the ingredients and stir to combine well.
  5. Cover, lower the heat and let simmer for about an hour. When sweet potatoes and carrots are easy to pierce with a fork, the chili is ready.
http://theblissfulbalance.com/simple-vegetarian-pumpkin-chili/

Simple Vegeterian Pumpkin Chili

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Simple Vegetarian Pumpkin Chili

 

 

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Comments

  1. says

    It’s funny, but in true heat of summer I actually do eat very few “hot foods” and mostly those are foods you grill, lots of grilled chicken and fish and veggies. Never any hot breakfasts other than eggs (who can be bothered with oats and bakes, too warm and dense) and always salads and snack plates all day! And ice cream. Lots of it.
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