Monday, October 1, 2012

What I Ate // Autumn Edition: Vegetarian - Pumpkin Black Bean Chili



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.

What you Need:
2 tablespoon olive oil
3 carrots, peeled and chopped
1 small white onion, chopped
1 sweet yellow pepper and 1 orange pepper, chopped
3 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, 




22 comments:

  1. 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!
    ♥ laura
    the blog of worldly delights
    the shop of worldly delights

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  2. 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..

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  3. my 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? :)

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  4. I'm not a chili person, but that looks amazing!!!
    +Victoria+

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  5. 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 ;)
    Anyway, keep the yummy food coming and cannot wait to try this!
    Happy October!
    <3 Hannah

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  6. MMMMMMMMMMMMMMMMMMMMMMMMMMMMM oh my gosh perfect fall food!

    <3 katherine
    of corgis and cocktails

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  7. 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.

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  8. oh 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 :)

    https://www.bloglovin.com/en/blog/3811068/bohemian-treehouse/follow

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  9. 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!

    A good week to you and the little family dear :)

    Virginie xo

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  10. I'm also vegetarian so I have to try this :)

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  11. Oh, this looks great. I love savory dishes that incorporate pumpkin so I'm definitely going to give this a try.

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  12. I never would have thought of this combo! OMG. I am dying to make this.

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  13. YUUUUUNMMMY, Oh I want to try this SO bad now, pumpkin chilli?! How unique!

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  14. Looks good!

    http://initialed.blogspot.com

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  15. Oh I'm adding this recipe to my boards, I love pumpkin it's so good for you... and I love chili! This looks delicious!

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  16. I am a vegetarian, so this dish is perfect.
    Must try
    XXXXXXXXXXXXXXXXXX

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  17. this looks gorgeous, really perfect for Autumn! xx

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  18. this sounds sooooo delicious! I am going to have to make this, this upcoming week or weekend!!
    thanks for sharing!
    xoxox
    Mary

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  19. mmmm that looks so warming!! I'm freezing at the moment, I want to try it!

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  20. Hello 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 :)

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  21. This 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!

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