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.
Lunch was leftover black bean, carrot, green pepper and chicken stew.
Afternoon chocolate!
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!
Followed by Kemps Moose Tracks Frozen Yogurt with homemade magic shell…which is not on my list of Lent foods
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
This soup takes a long time, but is well worth the effort
Yes..I must have a chocolate a day here as well. 🙂 Love the chili. 🙂
Those cakes look delicious!
Thanks Matt!
Hehe I’m crazy for magic shell and if it is home made then it tastes even better because you can use much better chocolate than the bought one! 😀
No kidding Lorraine – the only problem with homemade is the ready availability till the coconut oil runs out!
Freekah is so good (despite the funny name). I’ve tried it in salads and steamed but never in pancakes….I deffo need to.
Thanks for the inspiration Shashi!
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
I would’ve never thought that beans and pumpkin would go together in chili form. I guess I was just proven wrong. It sounds like a great comfort food!
Thanks so much Natalie – yes it was awesome comfort food – the pumpkin made the chili so thick!
How have I never tried freekah?? If pancakes are involved, I am definitely excited. I NEED that chocolate right now!
I am sure you would have run into it sooner or later – here’s to unleashing the food freekahs in all of us 😉