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Saturday, April 20, 2013

Curried Pumpkin Chili

 


 On Thursday we had 80 degree weather, and now it's 42 degrees with a windchill of 35. Really, Ohio, really?!?

Spring came briefly...




And then departed. Until Spring returns, it wasn't too hard to convince me to conjure up a nice, cozy, healthful, vegan stew on the stovetop, full of all the warming flavors of curry...



Curried Pumpkin Chili

1 large onion, chopped
2 tablespoons coconut oil
2 bell peppers, cut into thin strips
6 garlic cloves, minced
1 can pumpkin purée 
1 34 ounce can diced tomatoes
1 cup vegetable broth
1 can great northern beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 tablespoon curry powder
1 teaspoon cumin
1 T brown sugar
1T red curry paste
1 cup soymilk

  1. In a large soup pot  over medium heat, melt the coconut oil. Add onion, bell peppers, and garlic and sauté, stirring intermittently.
  2. While the onion is sautéing, wash and remove seeds and top from 2 bell peppers (any color). Dice into fine 1/4-inch pieces. (Tip: Use the Williams-Sonoma Vegetable Chop and Measure with the medium 1/4-inch cutter grid). Add to the sautéing onion. Sauté and stir intermittently until onions and peppers are softened. Add garlic, sauté for 2 more minutes. Set aside.
  3. Add the pumpkin, diced tomatoes, broth, beans, and seasonings, and stir until well mixed. Add salt and pepper to taste. Cover and simmer for 30 minutes.
  4. Add the Soymilk, and Simmer uncovered for 20-30 more minutes.
  5. Serve warm, either over steamed brown rice or alone!


Awaiting the return of Spring...


I blog with BE Write

2 comments:

  1. I know what you mean, Spring keeps changing her mind this year on when to make her grand entrance. In the 40s yesterday, 70s today!

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  2. I empathise about the weather, its terrible here in U.K too. Waiting for spring to arrive, its really teasing us. I love the sound and look of this curried pumpkin chilli. Hope your well.

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