As I write this, it’s drizzling here and I am so thankful to have this thick, flavourful pumpkin chilli currently sitting in my fridge. It is the perfect meal to for the fall and winter seasons when our lives suddenly become busy again with back-to-school and all the extracurricular activities. I seriously love any meal that uses one pot and can be walked away from. I mean, who doesn’t? What I love best about this recipe is that it is a thicker chilli and totally satisfying. Picture: brown beans, pumpkin puree, maple syrup, kidney beans, nutmeg, cinnamon…
This chilli is made in two separate stages. The first, you add everything but the corn, zucchini, and chickpeas. Once the remaining ingredients have been added to the crock pot, simply stir, place the lid onto your pot, and walk away for 6 hours. Go read a book, watch a movie, play with your kids, go to work, do whatever it is you need to do because we all have busy lives, and don’t need to stand over a stove! Just know that in 6 hours, you will have a hot, flavourful, hearty meal just waiting to be devoured.
About 30 minutes before serving, add the corn, zucchini, and rinsed chickpeas. Set your table, whip up some of my favourite vegan cornbread muffins (coming soon), or pour yourself a glass of wine. Dinner is almost ready.
Tips and Tricks:
- Rinse your kidney beans and chickpeas before adding to the chilli.
- If you like a little less spice, decrease the amount of chilli powder and cumin. The cinnamon and nutmeg will punch through a little more and you will have a more mellow tasting chilli.
- For those of you who could use even more spice, add some red pepper flakes to give this chilli that extra kick.
- Chilli and cornbread muffins go together like fries and ketchup; you really can’t have one without the other. But, if you must, this chilli is also great with fresh buns, bread, fresh veggies, or whatever else you think will compliment this dish.
- Need a meal that you can make ahead of time? This chilli both refrigerates and freezes well. We ate it for leftovers for 2-3 days and I have also portioned out this chilli into freezer-safe containers. It will be good for about a month in the freezer.
- Want even more veggies in the mix? Feel free to add red peppers, carrots, spinach, parsnips, etc. It really is a versatile meal!
A hearty chilli that is packed with seasonal flavours
- 2 cups pumpkin puree
- 2/3 cup water
- 2 cups canned diced tomatoes
- 2 tbsp maple syrup
- 2 398 ml cans brown beans maple syrup, tomato, or honey based
- 1 540 ml can kidney beans rinsed and drained
- 1 398 ml can chickpeas rinsed and drained
- 1 1/2 cup frozen corn
- 1 zucchini
- 1/4 tsp garlic powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 tbsp chilli powder
- 1/2 tsp cumin
- 1/2 tsp oregano leaves
- salt and pepper to taste
In a large crock pot add the brown beans, diced tomatoes, water, maple syrup, pumpkin puree, and spices.
Rinse and drain the kidney beans. Add the kidney beans to the crock pot.
Set the crock pot to medium heat, cover, and allow to cook for 6 hours.
30 minutes before serving, slice and halve the zucchini. Rinse and drain the chickpeas. Measure out the corn. Add all three ingredients to your chilli. Stir to fully combine the new ingredients into the chilli. Allow to cook for 30 minutes before serving.
Serve immediately and enjoy!