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Curried Pumpkin Chili

Posted Apr 20 2013 3:48pm
 


 On Thursday we had 80 degree weather, and now it's 42 degrees with a windchill of 35. Really, Ohio, really?!?

Spring came briefly...




And then departed. Until Spring returns, it wasn't too hard to convince me to conjure up a nice, cozy, healthful, vegan stew on the stovetop, full of all the warming flavors of curry...



Curried Pumpkin Chili(Adapted from  http://www.godairyfree.org/recipes/butternut-squash-curry-chili )

1 large onion, chopped
2 tablespoons coconut oil
2 bell peppers, cut into thin strips
6 garlic cloves, minced
1 can pumpkin purée 
1 34 ounce can diced tomatoes
1 cup vegetable broth
1 can great northern beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 tablespoon curry powder
1 teaspoon cumin
1 T brown sugar
1T red curry paste
1 cup soymilk

  • In a large soup pot  over medium heat, melt the coconut oil. Add onion, bell peppers, and garlic and sauté, stirring intermittently.
  • While the onion is sautéing, wash and remove seeds and top from 2 bell peppers (any color). Dice into fine 1/4-inch pieces. (Tip: Use the Williams-Sonoma Vegetable Chop and Measure with the medium 1/4-inch cutter grid). Add to the sautéing onion. Sauté and stir intermittently until onions and peppers are softened. Add garlic, sauté for 2 more minutes. Set aside.
  • Add the pumpkin, diced tomatoes, broth, beans, and seasonings, and stir until well mixed. Add salt and pepper to taste. Cover and simmer for 30 minutes.
  • Add the Soymilk, and Simmer uncovered for 20-30 more minutes.
  • Serve warm, either over steamed brown rice or alone!


  • Awaiting the return of Spring...


    I blog with BE Write

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