Happy October darlings!
As Autumn is finally in full force, the season of hearty stews and soul warming chili has begun. Oh my, I do just love myself a nice big bowl of chili and this time around, I have altered my summer veggie chili just a tad to make use of the yummy flavors of fall. That's right, pumpkin and cinnamon flavors are where it's at this time of year. I promise, it's really very good and just the perfect balance of sweet and spicy...not to mention it's inexpensive to make and there will be leftovers - which are even better the next day. Who doesn't love to stretch a dollar? So, If you are a veggie chili fan, I would highly recommend giving this little recipe a go.
2 tablespoon olive oil
3 carrots, peeled and chopped
1 small white onion, chopped
1 sweet yellow pepper and 1 orange pepper, chopped3 cloves garlic, minced
1 cup of brown rice
2 cups of vegetable stock
1 bottle of Blue Moon Pumpkin Ale (or any ale will do if you can't find Blue Moon Pumpkin)1 15 oz. can of fire roasted diced tomatoes
1 15 oz. can of pumpkin puree
1/2 cup of brown sugar
Salt
Pepper
1 tablespoon pumpkin pie spice (or cinnamon)1 tsp. Cumin
1 tsp. Smoked Paprika
1 tablespoon chili powder
1/2 teaspoon of cayenne pepper (more or less depending on how spicy you want it to be)
2 15 oz. can of black beans, rinsed and drained
Directions:
In a large pot or dutch oven, heat your oil over medium high heat and saute your carrots for about 5 minutes until softened a bit. Add in your onion, peppers, and garlic and continue to saute for another 2 minutes until fragrant. Add brown rice, saute for another 5 minutes. Add in your vegetable stock, pumpkin ale, crushed tomatoes, pumpkin puree, brown sugar, salt, pepper, and all your spices and bring to a boil. Reduce heat to low and cook for an hour or until rice has softened. Add your black beans and heat through.
Notes:
* For a non-vegetarian version of this chili, substitute the brown rice for ground turkey.
* If you are not a fan of beer, you can add a cup of water or another cup of stock instead.
* Truth be told, I really don't measure out my spices when I am cooking. These measurements (for the spices) are an estimate and are on the conservative side, so feel free to add more in if your taste-buds love a little kick. I love bold flavors myself, so I tend to add more chili powder, cayenne, and cinnamon to really give this chili some edge. :)
Now cozy up with a nice big bowl and piece of pumpkin cornbread and get ready to enjoy!
Catch up with you soon darlings!
Love Bunches,
yummy, Marisa!!! I just made a huge pot of chili last night too, but I used lots of ancho and tomatoes as the base. Came out a bit too smoky for my taste, but that's probably because I'm not so used to that much ancho! This is definitely going to be tried in my casa this fall!
ReplyDelete♥ laura
the blog of worldly delights
the shop of worldly delights
This looks delicious! but as soon as a i see a recipe with more than 6 ingredients i shy away.. haha! now im craving chili..
ReplyDeletemy mouth literally watered reading this. i never thought cinnamon in chili could work, but i think i'm definitely going to have to step out of my comfort zone and try it. who can say no to pumpkin during fall, am i right? :)
ReplyDeleteI'm not a chili person, but that looks amazing!!!
ReplyDelete+Victoria+
This looks SO tasty Marisa! I am a vegetarian so I really appreciate this recipe. I am copy and pasting it to my email as we speak and I will let you know if I try it out! My parents are visiting soon so maybe I can make it for them...though usually I take full advantage of going OUT to eat when they are here ;)
ReplyDeleteAnyway, keep the yummy food coming and cannot wait to try this!
Happy October!
<3 Hannah
MMMMMMMMMMMMMMMMMMMMMMMMMMMMM oh my gosh perfect fall food!
ReplyDelete<3 katherine
of corgis and cocktails
Oh yum, this looks delicious! My favourite vegetarian autumn meal is a pasta with red lentil and cinnamon sauce, I just love some warm spices at this time of year. I'll definitely be trying this.
ReplyDeleteoh snap!! Its like you knew I was craving chili today... mmmmmmmmm Following with BlogLovin!! FEel free to follow back!! Hope you have a great week!! May have to try this :)
ReplyDeletehttps://www.bloglovin.com/en/blog/3811068/bohemian-treehouse/follow
That looks amazing! I've been looking for new Fall vegetarian recipes, thanks so much for sharing! I have been making italian veggie soup every week and I'm so glad slow cooking is back after a very hot Summer!
ReplyDeleteA good week to you and the little family dear :)
Virginie xo
I'm also vegetarian so I have to try this :)
ReplyDeleteOh, this looks great. I love savory dishes that incorporate pumpkin so I'm definitely going to give this a try.
ReplyDeleteI never would have thought of this combo! OMG. I am dying to make this.
ReplyDeleteYUUUUUNMMMY, Oh I want to try this SO bad now, pumpkin chilli?! How unique!
ReplyDeleteOh I'm adding this recipe to my boards, I love pumpkin it's so good for you... and I love chili! This looks delicious!
ReplyDeleteI am a vegetarian, so this dish is perfect.
ReplyDeleteMust try
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this looks gorgeous, really perfect for Autumn! xx
ReplyDeleteLooks so yummy!! I wanna try this!
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xx Viola
this sounds sooooo delicious! I am going to have to make this, this upcoming week or weekend!!
ReplyDeletethanks for sharing!
xoxox
Mary
mmmm that looks so warming!! I'm freezing at the moment, I want to try it!
ReplyDeleteHello yummy goodness! Would never have thought to put pumpkin puree into chile but it sounds and looks delicious! We made a pumpkin soup the other day that I'll be posting on Friday. I agree chili (and soup) are excellent ways to stretch a dollar, plus eat nutritiously and deliciously! Win win win :)
ReplyDeleteThis looks insanely delicious! i'm going to have to make this for my husband, i'm pretty sure he will become obsessed, he loves pumpkin!
ReplyDelete