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Bean Pumpkin Chili

This weekend, time SPRINGS FORWARD a WHOLE HOUR – while I am not looking forward to losing an hour of sleep, the silver lining is longer (and hopefully warmer) evenings!

Speaking of springing, time seems to be springing along faster than a cheetah chasing a gazelle!
I sneeze and a month has gone by, I blink and the day is over…well, at least for the next 15 minutes, am enjoying this workout-hopefully, without sneezing or blinking:

Annnnnnd…now onto fuel for working out!


Happy WIAW yall!!! I am springing into the linkup hosted by Jenn @ Peas and Crayons for some mid week food oggling

-sans blinking!


Breakfast was homemade almond butter and melted dark chocolate topped pancakes made with “Freekah” – while these pancakes were good, they are not blog-worthy yet – this recipe still needs some tweaking.

black bean, sweet potato and chicken stew
Lunch was leftover black bean, carrot, green pepper and chicken stew.


Afternoon chocolate!

Been stew with Dorot
This bean chili made with Dorots  – was dinner…my daughter is my main food critique and when she goes back for seconds of any recipe, I know it’s a blog-worthy recipe!
beans!

Followed by Kemps Moose Tracks Frozen Yogurt with homemade magic shell…which is not on my list of Lent foods

Bean & Pumpkin Chili

5 from 1 vote
Print Pin Rate
Author: Shashi

Ingredients

  • 1 bag pinto beans or small kidney beans soaked and rinsed
  • 6 cups water
  • 1 onion chopped
  • 1 6 oz can tomato paste
  • 15 oz can of 100% pure pumpkin puree
  • 4 Dorots ginger cubes
  • 4 Dorots garlic cubes
  • 3 Dorots cilantro cubes
  • 4 Dorots basil cubes
  • 2 Chipotle peppers in adobo sauce
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper
  • Olive oil

Instructions

  • Saute the onions in a pan with olive oil till onions are golden
  • Add the beans and water and boil for 15 minutes
  • Lower heat and add all the other ingredients: Dorots spices, pumpkin puree, tomato paste, spices, salt and pepper and let simmer for an hour and a forty five minutes, with a lid half way covering the pan
  • Take off heat and let sit for a few minutes before diving in

Notes

Serve with avocado, tomatoes, cheese, chips, parsley, cilantro and whatever else you desire.
This soup takes a long time, but is well worth the effort
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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43 Comments

  1. I looked and there is a place only about 30-40 miles from here that carries those Dorots cubes – it might be worth a trip!!!
    That workout video looks good – I think I might steal a couple of the moves for my daily stuff!

    1. I am sorry – I saw your comment to my post from Monday earlier today – my answer was too late…I could not find Dorots close by either – ended up finding it at another Kroger, along with some purple cauliflower and some orange cauliflower! Think I need to start shopping there!

  2. I love using freekah! It is such an underrated grain 🙂 Can’t wait for the pancake recipe as it already looks drool worthy to me.

    I’d probably sub in beef for beans in the chilli only because my tummy and beans don’t mix so well 😉

    1. Aww thanks Jan – you are so kind, but I really think its that melted chocolate that makes it so droolworthy! I will be working on that recipe this weekend – it was just so moist and crumbly – 2 things am not used to seeing in pancakes.

    1. Freekah is pretty good – kinda like a cross between rice and quinoa, (it is said to have more protein than quinoa) I have had it in stir fries with veggies and eggs before – this was my first attempt at freekah pancakes!

      I remember you mentioning reeses magic shell before, but I haven’t found it at my little store yet – I wonder how hard it would be to replicate? peanut butter, chocolate and coconut oil/butter should do the trick – on finger – in a spoon – or a shovel – sounds good to me 😉

  3. Looking forward to longer and warmer spring days ahead too 🙂 Your pancakes always look mouthwatering to me and make me so hungry -. totally wish I could have breakfast at your house every morning hehe. The pumpkin chili looks amazing Shashi – I love the avocado and tomatoes on top:)

    1. Hahaha – you are welcome to come over ANYTIME Taylor!
      I am gonna attempt freekah pancakes again this Saturday, so I will be expecting you 😉

  4. Know which part makes me smile? The afternoon chocolate! 🙂 The chili looks pretty good too!
    I can’t believe we lose an hour already but thank goodness. I’m ready for longer warmer days for sure.

  5. Although I am not glad to lose one hour of sleep, I am looking forward for these winter days be gone. 🙂 All these dishes and treats are too tempting…They are making me hungry and quite greedy. Starting the day with those pancakes is make one’s day. I need a stack of those urgently!

  6. Wow I love the idea of pairing pumpkin and beans…it sure looks very tasty.
    Thanks for the recipe and hope you are having a great week 😀

  7. I can’t wait for the longer days!! But I am definitely not looking forward to the lost hour of sleep 🙁 Worth it though! Yummy looking chili!!

  8. Gotta have that afternoon chocolate! Great looking chili. I often put sweet potatoes in chili, but I have some canned pumpkin I need using. Guess what I’ll be doing? 😉

    1. Hahaha – you are right bout that Freekah, Mike! I also have had it sauteed with veggies and beans, this was my first attempt at pancakes – but using freekah in pancakes seems to be different to using quinoa in them.
      You are so welcome friend

5 from 1 vote (1 rating without comment)

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