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Elise's (Meatless) Pumpkin Chili

Prep Time:

Cook Time Varies Per Method (Can be made as quickly as an hour and a half)

Cook Time:

Cook Time Varies Per Method (Can be made as quickly as an hour and a half)

Serves:

8-10

Level:

Relatively Simple

About the Recipe

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.

Ingredients

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Chickpea-Chorizo base


3 tbsp of Red Wine Vinegar


  • 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


  • 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


the Crockpot add:


  • 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


Preparation

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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: 


  1. 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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