Elise's (Meatless) Pumpkin Chili
is warm plant-based,
full of flavor and is a most enchanted blend of textures and spices with just a touch of heat and of course rounded out beautifully with pumpkin!
Elise's (Meatless) Pumpkin Chili can be made all stove top or (like this version) stove top prepped then crockpot lulled until ready! Either way it's still relatively simple so no worries on any chef status!
The ingredients should be easy to find in your local market or most likely already on hand. Some ingredients can also be subbed with ready made versions (which are noted in the recipe) if there is any wish or need to cut extra work and time.
This pumpkin chili is not only delicious and filled with flavor, it also boasts a potful of ingredients known for their powerhouse health benefits!
It has a (no soy) meatless chickpea-chorizo base.
I prefer chickpeas because they are a super source of protein and have a more neutral taste (vs say cauliflower..) kinda like a blank slate. They seem to absorb all the flavors of the dish nicely while also retaining their stucture quite well even over long cook times.
The chickpea-chorizo base has traditional (meat-based) chorizo flavorings that give this chili a beautiful depth and richness. But a not so traditional chunkiness which provides for a nice chile texture and weight.
The rest of this dish is a fabulous meatless blend of herbs, spices, beans, veggies etc. and pumpkin of course!
(And just a note to answer the pumpkin taste question...pumpkin does not rule this chili but gently deciphers it!)
A healthy treat for any day but especially when the temps drop and it just so happens to be in the middle of Autumn!
Elise's (Meatless) Pumpkin Chili Recipe
Cook Time Varies Per Method (Can be made as quickly as an hour and a half)
Yields 8-10 servings
Notes before starting:
*This recipe version is a prep and skillet method that is then put into a crock to lull but can be altered to a stovetop pot method if you wish to omit the crockpot.
*I personally prefer to use 2 pounds of dry Chickpeas (also known as Garbanzo Beans) that are slowcooked over 8 hours with only a pinch of Himalayan salt and a 1/4 cup of cold pressed extra virgin olive oil the day before.
*Using a good amount of olive oil is key to offsetting the lack of natural meat oils/fats.
I begin by setting out a crockpot (must be at least a 7 quart) so it's accessible to just fill as you go. This makes things simple and when finshed adding all ingredients,
just turn on/plug in!
Okay! Let's get started!
1st Step is the Chickpea-Chorizo base
(This can also be made a day ahead then refrigerated until ready to use.)
*Just a heads up! 3 tbsp of Red Wine Vinegar is needed to be on hand for use during cooking later in this recipe.
1. Mix together then Chop or gently pulse [into a chunky ground meat consistency]:
2lbs (about 4 cups) of Dry Chickpea (Garbanzo) Beans cooked, rinsed, drained. (Can be subbed with 8 (15 oz) cans)
1 1/2 cups Light Extra Virgin Olive Oil
2. Place chopped beans mix in large bowl and add:
1 each rehydrated Chili Ancho and Guajillo Pepper-pureed (Can be subbed with 1 tsp + 1/4 tsp water each ground Chili Ancho and Guajillo powder)
1/4 tsp Cumino Powder
1/4 tsp Garlic Powder
1/4 tsp Smoked Paprika Powder
1/4 tsp Mexican Basil
3. Gently HAND mix together bowl of ingredients til chickpeas are well coated being sure not to overmush so as not to lose chunky consistency.
4. Heat in a semi-heavy skillet (over medium high) 2 tbsp Extra Light Virgin Olive Oil.
5. Add Chickpea-Chorizo to skillet and cook 5 minutes making sure to break up but retain a bit of chunk as it cooks.
6. Add 3 tbsp Red Wine Vinegar and continue to cook approx another 5-10 minutes until browned and a smidge crunchy. (The vinegar will help with the browning and crunch)
7. Remove cooked Chickpea-Chorizo from heat and add to crockpot.
(Or large stock pot if going stovetop)
2nd Step is the Crockpot add:
Combine the following ingredients with the Chickpea-Chorizo already in the Crock:
2 (15.5 oz) cans Cannellini Beans (not drained)
1 (14.5 oz) can Diced Fire Roasted Tomatoes
1 (10 oz) can of Mild Rotel
1 (6 oz) can Tomato Paste
1 (15 oz) can Pumpkin Puree
1 large Purple Onion-Diced (not minced)
1 small Yellow Bell Pepper-Petite Diced
1 small Red Bell Pepper-Petite Diced
1/2 tsp Garlic-Minced
1/2 cup Fresh Cilantro-Minced
1/3 tsp of Anise Seed or Fennel Seed (I like to roll crush them between my fingers as I add them to the crockpot)
1/8 tsp Ground Ginger
1/4 tsp Cayenne
1/2 tsp Himalayan Pink Salt
1 (32 oz) Carton Vegetable Stock
2. Stir all ingredients together just until mixed.
3. Cook on High In Crockpot for 1 Hour reduce to Low for 2 more
Hours then set to Warm until ready to serve.
(If going Stovetop bring to a boil Uncovered in Stockpot over Medium High. Let boil for 10 minutes then bring to Low Simmer (Cover) for 30-40 minutes)
4. Serve with all your favorite chili toppings, garnishes and sides!
*Bonus Note!
This chili is absolutely great served directly after cooking but is even more fabulous when removed from all heat and allowed to come together for 30 minutes or so before serving!
Enjoy!
-Elise's Adventures In Herbaland©
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