Friday, October 21, 2011

Hi Pumpkin, want some Chili?

Fall is officially here! I love the fresh, crisp air and the buzz and excitement when a new season approaches.  A change of season also brings a change of recipes - see ya later juicy summer produce and a warm hello to dark leafy greens, root vegetables, and squash! This is a quick season so it's best to get cookin'! 

Pumpkins can go beyond jack-o-laterns and pies - this week I made Vegetarian Pumpkin Chili.  Chili is my favourite cold weather meal. It's easy to make, super nutritious, and leaves me with quick, warm meals all week long. Bonus: it freezes really well! 

This was the first time I've put pumpkin in my chili and I sure am glad that I did! The pumpkin spice gave the chili a deep, warm flavour, and the puree thickened it up. 

Chili is a great dish because you can literally throw in whatever veggies you have in the fridge! Feel free to play around with this recipe - add different veggies, throw in some lean meat, or change up the herbs and spices to better suit your tastes.

You'll probably want to start with the pumpkin puree first since the pumpkin takes about 45-60 minutes to bake. While the pumpkin is baking make the chili.

How to Make Pumpkin Puree: 
Wash your pumpkin
Cut it in half and scoop out all the guts and seeds 
Put about 1/2" of water in a baking dish and then place each half of the pumpkin face down in the dish. 
Place in the oven at 350°F for about 45-60 minutes (or until the pumpkin is soft and can be easily pierced with a fork) 

Carefully remove the pumpkin from the oven. 
Scoop out the flesh and place in a food processor. 
Add Pumpkin Pie Spice (1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground allspice). 
I also had a clove of roasted garlic on hand so I popped that into the mix. 
Pulse until pureed - don't let it get too thin!

Fall Pumpkin Chili 
Step1: In a large pot heat 1 tbsp of olive oil, minced garlic (1-2 cloves), and diced onion (about 1 onion)
Step 2: Chop your favourite vegetables and add them to the pot. 
I used:
  • 1 med zucchini
  • 4 tomatoes
  • 1 red pepper
  • 1 green pepper
  • 6 mushrooms
  • 1 jalapeño + 1 habanero pepper (I like it HOT!) 
Step 3: Add 2 cups of beans (I used black beans)
Step 4: Once all the veggies are cooked, pour in a can of tomato sauce. I used a tomato sauce that had italian seasonings in it. I could really taste the basil and oregano so I didn't need to add any more herbs. Add the pumpkin puree (see below for recipe). Mix together and let simmer for 20-30 minutes. 

Serve and sprinkle with fresh parmesan cheese. Yum!

This recipe was inspired by Recipe ReDux, a group of bloggers who take on the challenge of making healthy, delicious recipes each month. Check out these other bloggers that have taken on this month's challenge: fresh pumpkin! 
Recipe ReDux

  • Cherie Schetselaar - Grain Crazy - Fresh Pumpkin Risotto
  • Alexandra Caspero- Delicious Knowledge - Pumpkin Enchiladas
  • Katie Hamm - Healthy & Happy Hour - Pumpkin-Bacon Ravioli
  • Alysa Bajenaru - Inspired RD - Sweet & Spicy Pumpkin Fries
  • Everyday Tastiness - Pumpkin Pie Smoothie
  • Dr Barb, Nutriton Budgeteer - Pumpkin Chili Chicken Pizza
  • Elizabeth Jarrard- Don't (White) Sugar Coat It - Vegan Pumpkin Soup
  • Kristen Bourque- Swanky Dietitian - baked pumpkin oatmeal
  • Marie Spano - Gluten Free Pumpkin Muffins
  • Regan @ The Professional Palate - Pumpkin Ravioli in a Walnut-Sage Cider Sauce
  • Danielle Omar - Food Confidence RD - Pumpkin Goulash
  • Emma @ The Hearty Heart - (Vegan) Cocoa Pumpkin (Whiskey) Mousse
  • gretchen - kumquat - baked mini pumpkins
  • Emma Stirling - The Scoop on Nutrition - Recipe Redux Chermoula Chickpea & Pumpkin Sliders
  • Janel Funk: Eat Well with Janel - Pumpkin Pie Smoothie
  • Nicole @ Whole Health RD - Kaddo Bourani - Candied Pumpkin with Yogurt and Meat Sauce
  • Yuri - Chef Pandita - Pumpkin Apple Soup
  • Lisa @ Healthful Sense - Pumpkin Cream Pie Filling & Pudding
  • Jessica Fishman Levinson - Nutritioulicious - Recipe Redux: Pumpkin Pancakes
  • Jane Schwartz, RD -
  • Kat Lynch - Eating The Week - Pumpkin yogurt dip for waffle sticks
  • Katie Caputo- East Meats West - Pumpkin Stuffing
  • Serena @ Teaspoon of Spice - Whole Pumpkin Cheddar Gratin
  • Kristina @ Love and Zest - Pumpkin Mash
  • Carrie Miller - Nutrition Know How - Baked Stuffed Pumpkin & Pumpkin Orange Muffins
  • Ann Dunaway Teh - Eat to Nourish, Energize & Flourish - Pumpkin, Squash and Apple Soup
  • Kara Lydon - Peace, Love, and Food - Pumpkin Yogurt Dip
  • Stephanie Howard - Give Them Something Better - Fall Harvest Chili
  • Karman Meyer-Nutrition Adventures - Pumpkin-Potato Breakfast Hash
  • Ayla Withee- Eat Simply - Salt and Vinegar Pumpkin Seeds
  • Heather Calcote - Dietitian on the Run - Pumpkin Rosemary & Mushroom Quinoa
  • Jill Melton-The Relish Dish - Ham and Cheese Stuffed Pumpkin
  • EA-The Spicy RD - Pumpkin Pesto Bruschetta
  • Liz Weiss & Janice Newell Bissex - Meal Makeover Moms' Kitchen - Ghoulishly Good Stuffed Sugar Pumpkin
  • Diane Welland - Eat Well, Eat Clean - Pumpkin Cranberry Scones

  • Wishing you fun in the pumpkin patch, 


    1. You know... I've never done a pumpkin chili, either. But it's the perfect pairing for fall, right?

      So glad to welcome you to The ReDux!

    2. First off, welcome to Recipe ReDux! Your chili looks so so good and perfect for this time of year.

      BTW, also love the spice cabinet makeover - you've inspired me!

    3. Thanks for the warm welcome ladies! I'm so happy to be part of the project!

      Deanna - glad the inspiration is spreading! It's only been a couple of days but every time I go for the spices I get so happy!