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Allyson Kramer’s Pumpkin Chickpea Chili

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Allyson Kramer's Pumpkin Chickpea Chili and a Giveaway!


Photo by Allyson Kramer

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 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 from throwing it out, but you’ll have some on hand to throw in a soup, stew or  a pot of beans whenever you want!

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Pumpkin Chickpea Chili by Allyson Kramer

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American
Keyword: chickpea, chilli
Servings: 10 servings
Calories: 72kcal
Author: Kathy Hester

Ingredients

  • 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

Instructions

  • 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.

Notes

Variations of this chili can be created by using different types of winter squash in place of pumpkin. Roasted and pureed acorn, butternut, or delicate varieties work well.

Nutrition

Calories: 72kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Sodium: 203mg | Fiber: 3g | Sugar: 4g

GreatGlutenFreeVeganEats

 

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Comments

  1. Gluten-free cooking is new to me, so what I look for is not having to buy a bunch of exotic flours right off the bat. Just dipping my little toe in for now.

    Reply

  2. Looks great and I happen to have all the ingredients on hand. Guess what’s for supper tomorrow? 🙂

    Reply

  4. I agree with Sara. I like to avoid the exotic flours, even though I’ve been gluten free for years. Whipping up some GF oat flour from my oatmeal in the food processor is about as far as I want to go.

    Reply

  5. I look for the same things that I look for in any other recipe–a wholesome ingredient list with smart, creative flavor combinations.

    Reply

  9. I look for one that does not have too many (not more than a 4:1) added starches and very little to no sugar, even if it is natural like honey or maple syrup. My mother doesn’t like to eat even honey so I try to minimize the use of it- after all, food tastes best eaten together 🙂

    Reply

  14. Yes, it’s important that the ingredients list is not too long and complicated. I’d love it to be quick and easy to put together. If possible too, not too expensive to create.

    Reply

  17. i look for ingredients that are easy to find – it’s 45 minutes to a decent grocery store – and a recipe that will appeal to children, cause there’s no point if they won’t even try it.

    Reply

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