Double Bean Chipotle Pumpkin Chili
Chilies have been a staple for me throughout my weight loss journey. While the chili I make today is a far cry from the meat-laden version of over a decade ago, I must say my current version has garnered many of the same rave reviews on poker night. This medley of veggies, pumpkin and squash meld nicely with the heat of the adobo peppers and jalapeño and the sweetness of the pumpkin spice blend. While this version is 100% plant-based, feel free to add ground poultry if you wish to satisfy the carnivores (omit one can of beans if you do).
1½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cinnamon
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cardamom
2 tablespoons olive oil or butter
2 medium onions, coarsely chopped
3 garlic cloves, finely chopped
1 tablespoon finely diced jalapeño pepper (optional)
2–3 chipotle peppers in adobo sauce finely chopped
1 cup diced carrots
¾ cup diced celery
1 can (796 mL) diced or stewed tomatoes
1 can (796 mL) crushed tomatoes
1 cup 100% pumpkin purée
1–1½ cups broth
2 cans (540 mL) red kidney beans
1 can (540 mL) black beans
½–¾ cup green pepper, coarsely chopped
¾ cup frozen corn or ¾ cup frozen peas
1 avocado, cubed (optional)
Grated cheese for garnish (optional)
Combine all spices in small bowl. Set aside.
Drain and rinse beans and combine in a separate bowl. Set aside.
Heat oil or butter in a heavy-bottomed pot or Dutch oven over medium high heat.
Add onions and sauté for 5–6 minutes. Reduce heat to medium.
Add jalapeños, garlic, spice blend, mix well for 1–2 minutes.
Add chipotles with their adobo sauce and cook for 2–3 minutes until fragrant.
Add carrots and celery. Cook, stirring, for 4–5 minutes until carrots and celery are well coated.
Add ½ cup of stock to prevent from sticking and half of the red and black beans. Stir to mix well and cook for 4–5 minutes.
Add pumpkin purée, remaining beans and crushed and canned tomatoes.
Increase heat to medium high, add remaining stock. Stir, cover and bring to slow boil.
Simmer partially covered on low for 20–25 minutes, stirring occasionally.
Add green peppers and corn. Cook for 8–10 minutes.
Garnish with avocado and a little cheese if desired. Serve alongside some good rye or sourdough bread to sop up every last bit.
Contact Tony: Tony@ModaNutrition.com