I’m sure you’re busy getting ready for the holidays next week. I want to give you a wonderful recipe that’s easy enough to make tonight and you can eat on it until Christmas.
Allyson Kramer’s Pumpkin Chickpea Chili from Great Gluten-Free Vegan Eats is filled with some of my favorite ingredients. Don’t have time to go shopping? Check your pantry because you might have everything you need already.
The next time you get fresh cilantro here’s a way to save what you don’t use up. Puree it with some water and freeze in ice cube trays. Make sure to use the stems because there’s tons of flavor in there too. Not only will it keep you fro throwing it out, but you’ll have some on hand to throw in a soup, stew or a pot of beans whenever you want!
Pumpkin Chickpea Chili by Allyson Kramer
Excerpted from Great Gluten-Free Vegan Eats
Yield: 10 servings
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 green bell pepper, diced
- 1/2 to 1 teaspoon salt
- 1 tablespoon (15 ml) olive oil
- 1 cup (130 g) frozen or fresh corn
- 1 can (28 ounces, or 793 g) diced tomatoes
- 1 can (15 ounces 420 g) pumpkin puree
- 1 can (15 ounces, or 420 g) chickpeas, drained and rinsed
- 1 can (15 ounces, or 420 g) black beans, drained and rinsed
- 1 to 3 teaspoons chili powder, to taste
- 2 teaspoons cumin
- 1 cup (235 ml) vegetable broth
- Zest and juice of 1 lime
- Black pepper to taste
- 1/4 to 1/2 cup (4 to 8 g) minced cilantro, for garnish
In a large skillet over medium heat, saute the onion, garlic, green pepper, and salt in olive oil for 10 to 15 minutes or until tender. Stir in the remaining ingredients, increase the heat to high, and bring to a boil. Immediately reduce the heat to medium-low and simmer for 15 to 20 minutes until heated through. Garnish with fresh cilantro and serve hot.
Variations of this chili can be created by using different types of winter squash in place of pumpkin. Roasted and pureed acorn, butternut, or delicata varieties work well.