Adventures of an unfussy foodie.

February 03, 2012

{Vegetarian} Smoky Crock Pot Pumpkin Chili

I'll be honest in admitting that we don't watch the Superbowl in our house. (In fact, I had to Google to find out what teams were playing. But I am unashamed.) I don't even care for the ads. But everyone likes football food, particularly chili.

There's something about chili that warms your heart. It's so hearty and filling and wholesome; this recipe, in particular!






On top of being vegetarian (vegan, if you skip the cheese and sour cream, but I'm sorry I can't do that, Dave) it's chock full of smoky flavor. That's the smoked paprika working, so don't substitute regular paprika or you'll miss out big time. (I got a big, but not too big, bottle of it for about $3.50 at Costco.) The pumpkin flavor isn't pronounced, but it's there, and the texture of it adds to the meaty feel of the chili -- I didn't miss the meat at all, and that's saying something.

The slow cooker is a natural choice for casual gatherings because it allows you to have hot food available at any given moment without having to babysit the stove. But you could just as easily do this on the stovetop, if you like.

So, here's my Superbowl offering. I hope you love it as much as we did!

We're not Giants fans, but I did happen to have this New York mug hanging around, so I thought I'd use it. Don't let that deter you if you're a Patriots fan. We're like Switzerland up in here.

Smoky Crock Pot Pumpkin Chili

adapted from The Ordinary Vegetarian and (never home)maker
PRINTABLE RECIPE

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped (about 1 c. total)
1 Tbsp. tomato paste
3 cloves garlic, minced
1 1/2 Tbsp. smoked paprika
3 tsp. chili powder
1 tsp. oregano
1/2 tsp. dried rubbed sage
1/8 - 1/4 tsp. cayenne pepper
1 c. vegetable broth/stock
2 c. pumpkin puree
1, 15 oz. can kidney beans, drained and rinsed
1, 15 oz. can black beans, drained and rinsed
1, 28 oz. can crushed tomatoes (or whole tomatoes that you crush yourself)
1 c. frozen corn, or 1, 15 oz. can of corn, drained and rinsed
salt and pepper to taste


Directions:
In a medium saucepan, heat oil over medium-high heat. Add onion and sautee until softened and translucent.  Drop in tomato paste and stir around for a minute to liven it up. Add garlic and spices, stirring and cooking to heat them up, then stir in broth/stock. Transfer this mixture to crock pot and add remaining ingredients. Let cook on low for 6 hours or so. Serve with sour cream, shredded cheese, and sliced scallions (or whatever fixings you like best).





4 comments:

  1. Good recipe! I had to add more beans and corn because I wanted a chunkier chili. Thanks for sharing :)

    ReplyDelete
    Replies
    1. Pulled up this recipe to make it again today and realized that I didn't respond to your comment. Oops! I'm glad you liked it! How can more beans and corn be bad? Thanks for your comment!

      Delete
  2. bornagaingreen.wordpress.comOctober 24, 2012 at 10:46 AM

    HOLY MOLY! This is delicious! The smoked paprika was genius-- I added a bit more cayenne, more beans, and it's the best chili I've ever tasted. Thank you for being awesome.

    ReplyDelete
    Replies
    1. Nononononono, thank YOU, bornagainingreen! Your comment made my day today. I'm a spicy-foods lightweight, so I keep a light hand with the cayenne. I'm so thrilled you liked it!

      Delete

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