It’s cold, and hearty food is in order! Instead of canned tomatoes, the liquid in this chili comes from canned pumpkin and broth. It turns into a stew-like business and is totally delicious!
- 1 16oz can pureed pumpkin
- 1 16oz can chick peas
- 1 16oz can pinto beans
- 1 sweet onion, diced
- 2cloves garlic, minced
- 1T chili powder
- 2t coriander
- 1/2t cinnamon
- 1/2t ground cloves
- 1 chili in adobo sauce, minced with seeds removed (for more heat, leave in all or part of the seeds!)
- 1T brown sugar
- salt and pepper, to taste
- 2c veggie broth
Toss everything into a crock pot and cook on high for 2 hours.
This is delicious on its own or topped with diced avocado! YUM.
So spill it! What’s your very favorite cold weather recipe? It’s supposed to be a doozy of a winter this year, and I want to be armed with lots of comfort food ideas!
Image Credit: Creative Commons photo by Amy Miller Photos
5 Responses to Pumpkin Bean ChiliStew
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This sounds fantastic… how very innovative! I am, without a doubt, making this for dinner. Thank you!!
Mmmm this looks delicious. I’m gonna have to try it. Adding to my shopping list now…
I think I might have to make that! Thanks for sharing! :)
Wow, that sounds amazing! Pumpkin is Nick’s favorite flavor and I know he’ll go crazy for this. Thank you for sharing. I can’t wait to try it soon!
[...] I would be devouring the entire pot. I have been on a canned pumpkin binge ever since I made this pumpkin chili recipe from GlueandGlitter.com. That particular recipe inspired me to combine everything under the sun [...]