Tuesday, November 4, 2014

Vegetarian Pumpkin Three Bean Chili


Fall has finally arrived in the desert. The mornings are crisp and cool and the sunrise seems extra special. My husband and I start our morning walks out in the dark and by the time we get back the streets are busy with traffic and children going to school. There is a large cactus that we walk by as we enter the mountain preserve that seems to be home to various desert animals. This cute little guy is a Peach faced love bird (above). A loud and shrill chirper, these birds are social animals and often congregate in small groups.


I not sure if it’s just me but cooler weather always puts me in the mood for dishes like this pumpkin chili. It is a hearty meal made with 3 types of beans, warming spices, diced pumpkin and two of my favorite secret ingredients; chocolate and cinnamon. The chocolate adds a richness and the cinnamon adds a earthy base to the broth. I baked up a boxed cornbread mix from Trader Joes that I really like and topped each bowl of chili with grated sharp cheddar and crumbs from the corn bread. The crumbs added a nice texture and made this dish even more substantial. The spice is mild in flavor but you could always add heat by adding more chili powder or even some cayenne pepper.

Ingredients:

2 tablespoons olive oil
1 medium onion (diced)
4 cloves garlic (minced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 small jalapeno (minced)
1 tablespoon dried Oregano
2 bay leaves
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 tablespoon unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1 teaspoon salt
1/8 teaspoon black pepper
1 15-ounce can black beans
1 15-ounce can white beans
1 15-ounce can pinto beans
1 15-ounce can diced tomatoes
2 cups diced pumpkin
4 to 5 cups water or vegetable stock
1 tablespoons grated semi-sweet chocolate

To prepare:

In a heavy soup pot over medium-high heat heat 2 tablespoons of olive oil and then add the onion, saute 5 minutes. Add garlic, red and green bell peppers and jalapeno; saute another 8 to 10 minutes. Now add the Oregano, bay leaves, chili powder, cumin, paprika, unsweetened cocoa powder, cinnamon, salt and pepper. Stir and cook 1 to 2 minutes to toast the spices.

Add beans, tomatoes, pumpkin and water or vegetable broth. Simmer for 30 to 40 minutes. Then add grated chocolate. Stir until melted. Taste and season with salt and pepper if needed.

Ladle into bowls and top with crumbled corn bread toppings and cheddar cheese. Enjoy!


There are so many different types of topping you can add to this chili, avocados, chives, sour cream, corn chips or cilantro. Take your pick!








Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

69 comments:

  1. Replies
    1. Thanks Tex, it is magical in it's own way.

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  2. I'm part of that traffic you speak of! throw me a wave next time! ;)

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    1. Hi kylee, I will, someday we should get all the Phoenix and Tucson bloggers together here somewhere for a big feast.

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  3. Your pumpkin chili looks divine! I love big bowls of steaming soup or stew when the weather starts to cool. My Dad used to breed peach faced love birds, they are the most darling little things :)

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    1. Hi Amy, yes, I am noticing that they are quite characters and beautiful at that.

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  4. Love that little secretive bird in the beautiful cactus!
    This looks so good..I am guessing the chocolate adds a bit of Ole?:)
    I have to look for that cornbread mix!It looks quite superb..I have been lusting after a cornbread pan at Amazon..Hmmm....

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    1. Hi Monique, this was a small cast iron pan that I used, and yes it brought a little Ole, a very nice richness.

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  5. Your morning walks sound fabulous. It's been a long time since I've been in the dessert. I love seeing the cactus and hearing about fall there. And YUM as far as this chili. How wonderful to add the cocoa powder into the mix. Thanks, Cheri!

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    1. Thanks Dena, cocoa powder can be such a powerful ingredient.

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  6. That little bird is perched on a cactus, wow, ouch. Your pumpkin chili sounds delicious. Love the variety of beans, looks so rich.

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  7. C, my hubby made pumpkin soup for us last night, but it was more of the traditional creamy kind. Your chili looks great! It's on my to-do list for the w/end.

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    1. Hi Coco, so nice your husband helps out in the kitchen, have a wonderful week-end!!

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  8. We had rain today...and now there's mention of snow flurries at the end of the week. Perfect time for a big bowl of your delicious chili!

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  9. What a great chilli! With all those spices it surely has amazing flavour. I do hope your weather remains mild for a little while longer - it's too early for snowfalls xx

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    1. Hi Charlie, it's back in the eighties today, yikes!

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  10. Oh my goodness! I am a chili addict and this is something I've not seen before, Cheri, and I will definitely be making it. Fabulous flavours!

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    1. Thanks Robyn, just checked out your bison chili, sounds fabulous!

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  11. It's definitely gotten cooler here too and I've been craving for comfort foods. This pumpkin chili looks fabulous and sounds perfect to warm up with!

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  12. It's finally getting cooler here in CA and I love it! I'm a big chili fan, so I'm always so excited when the weather cooperates and I can enjoy it more. I love the flavors and all the veggies in your chili -- it sounds delicious!

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  13. I agree -- when the weather turns chilly, I turn to chili! This is a terrific dish -- very creative recipe. Love the flavors in this! Thanks so much.

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  14. It's been chili here too, especially in mornings and evenings. Love the combination of beans you have here - I keep them in our cupboards so we always have something in a pinch. Cocoa powder - so interesting + cool:)

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    1. Thanks Francesca, loving these cooler morning and evenings too!

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  15. Hi Cheri, wow that big catus and the cute little bird is perched on it !
    I like beans ... the usual canned type in tomato sauce or for salads. Your pot of vegetarian pumpkin three bean chili is interesting ... I see some spices and chocolate for the stock. Will try out one day. Thanks for sharing ! Have a blessed weekend ^-^!

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    1. Thanks Karen, we really enjoyed this, love this time of year.

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  16. Cheri , perfect for this weather and love the heat . ~Nee~

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  17. That cactus is huge! I'm intrigued by the use of the chocolate in this recipe Cheri :)

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    1. Thanks Tandy, the chocolate brought a richness to the broth that was delicious!

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  18. This chilli looks delicious, beans and pumpkin? Hearty as can be no doubt :D

    Cheers
    Choc Chip Uru

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  19. So colorful and mouthwatering! A wonderful cold weather dish.

    Cheers,

    Rosa

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  20. I would love to try pumpkin chili! I love beans so I'm all for it and gosh, the chocolate and cinnamon sounds so fascinating. I imagine it's subtle but makes all the difference. What a great recipe.

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  21. I have never seen a cactus this HUGE!
    We had some chilli con carne today and I used pumpkin puree instead of tomato in the chilli..so delicious. Must try your delicious vegetarian version too.

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    1. Thanks Angie, love pumpkin in chili, such a great flavor.

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  22. This sounds perfect for chilly fall weather. Love these flavors!

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  23. I've actually got a chilli cooking on the stove right now! You're totally right - it's perfect for this time of year :)
    the hobbit kitchen x

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    1. Thanks Holly, chili is the ultimate comfort food.

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  24. I wish it wasn't so 'summer' and hot here because I'd love this today!

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    1. Thanks Maureen, I know it's so interesting some times when reading through recipes, depends which side of the world you are on.

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  25. I could really eat some of this right now! It's cold and raining and this bowl of chili looks perfect. Crisp morning walks sound wonderful!

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    1. Hi Tricia, love our crisp morning walks, thanks for stopping by.

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  26. This sounds like a great chili, Cheri! I love all the colorful ingredients!

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    1. Thanks Nancy, when there is no meat in this I use extra veggies.

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  27. Cheri, you just loaded up this dish with goodness! How can one go hungry with this? Plus the flavours of chocolate and cinnamon, ahhh lovely!

    xx Gourmet Getaways

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    1. Thanks Julie, we really enjoyed this dish.

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  28. I really like this healthy combo in your chili, Cheri. We need a couple cold spells here in Florida to put me in the mood to make this! Saving the recipe.

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    1. Hi Barbara, the weather here has been going up and down, thanks for stopping by.

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  29. I ALWAYS crave chili once cooler weather hits! It's my favorite stew-like meal. Love how veggie-stuffed yours is!

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  30. Chili is such a great cold-weather dish.
    One of the best parts of blogging is reading about people who live in very different places from me! Loved reading about the desert this morning.

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    1. Hi Beth, you know I do too, it's so amazing!

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  31. Your chili is just about perfect with all these beans and plenty of spices and kick to go along with it. I want to grab a roll and dive into this!

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  32. What a perfect autumnal dish! And perfect for me, as we are having guests this week and I need something hearty and healthy to serve tonight when they arrive from Sky Harbor! ~ David

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    1. Thanks David, we really enjoyed this!

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    2. My guests loved it, Cheri! It was really easy for me to put together after my long day at Homecoming, and was gluten, dairy and corn free (new medical requirements for one of the guests). Thanks!

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    3. And I forgot to say how much Mark and I loved it, too! :)

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  33. I always put cocoa powder in my chili too! It adds such a nice savory flavor particularly on vegetarian chilis. I often put a can of pureed pumpkin in too, but next time I think I'll dice it up like yours :-)

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    1. Hi Susan, next time I will try the pumpkin puree, great idea!

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  34. Love the photo of that little bird in the cactus. And yes, they are L-O-U-D. Great looking soup. I've not put cocoa powder in chili, but have been known to drop a chunk of Dove chocolate in.

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