This is a satisfying, healthy recipe for pumpkin chili. I had to use canned pumpkin since it is out of season right now. In fall, if you have the time, I recommend using fresh pumpkin pulp! I made the chili recipe in bulk and ate if for a few days. Unlike most food, I always feel like chili tastes better the day after you make it so the spices really set in. Sadly, I forgot to take a picture, but I will add it to the post next time I make this (which I definitely will!)
Ingredients1 tsp olive oil 1 large onions, chopped into 1/2 inch pieces 5 cloves garlic, chopped fine 1 tbsp fresh ginger, grated 1 cup bell peppers, chopped fine 1 cup Israeli couscous 3/4 cup carrots, chopped fine 1 tbsp paprika 1 tsp cumin powder 16 oz can black beans 16 oz can kidney beans 16 oz can diced tomatoes 16 oz can pumpkin pulp 1 cup water 1/2 cup fresh parsley, chopped fine 1/2 tsp black pepper 1/2 tsp salt (or to taste)
1. Heat olive oil on med-high heat. When hot, add the onions and garlic and saute for ~3 min.
2. Add ginger, bell peppers, and carrots. Cook for an 5 min.
3. Add the paprika and cumin powder. Cook for 1 min, stirring constantly.
4. Drain and rinse the canned beans. Add the beans, diced tomatoes, pumpkin pulp and water and bring to a boil. Turn the heat to low and simmer for half an hour.
5. Add the walnuts, celery, bell peppers, Israeli couscous. Simmer on low for an additional half hour.
6. Remove from heat. Add the parsley, black pepper, and salt. Mix well and serve hot!