Pumpkin Bean Chili-Stew

Pumpkins CC photo via Flickr user serendipitypeaceIt’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!)
  • 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 comments on “Pumpkin Bean Chili-Stew
  1. Pingback: Pumpkin Apple Ginger Soup | Manifest Vegan

  2. 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!

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