Tuesday, January 20, 2015

Pumpkin Vegetarian Chili

Since my daughter decided to go vegetarian (which my husband lovingly refers to my daughter as a "Carboterian"), we have been experimenting with some new ideas.  She is kind of a picky eater to begin with.  Its taken a little more flexibility on her end and some patience on my end to come up with some dishes that she likes.  This is one of them.  If you asked me six months ago if she would eat this I would have told you "NO" most assuredly.  Things change. Right? Here's to hoping that more nutritious eating is on the horizon.

Vegetarian Pumpkin Chili

1 cup pumpkin puree
2 tablespoons tomato paste
1 cup black beans
2 stalks celery
2 carrots, chopped
1 medium onion chopped
2 tablespoons Anaheim roasted chilies
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon pepper

Sauté onions, celery and carrots in a soup pot.  When just slightly golden add in the remainder of ingredients.  Let cook, on very low heat, for about twenty minutes, stirring frequently as the mixture will be thick.

1 comment:

Colette Joseph said...

This looks so yummy!
I wouldn't even miss the meat.