Pumpkin Chili is the 4th pumpkin recipe in a row that we share with you. It’s a great recipe for these rainy, cloudy days we are experiencing right now (here in Germany). It warms you from the inside out. We are using baked pumpkin cubes in our chili sin carne along with some kidney beans and sweetcorn. This makes our chili really filling. We are using fresh chili as well as chili powder and a good amount of cinnamon in this recipe. The chili is of course the main ingredient in chili sin carne and the cinnamon complements the flavors perfectly. A lot of chili recipes call for a dash of cinnamon. Maybe you already know this trick. Cinnamon is a warm spice and goes really well with the other flavors of a chili and even better in combination with pumpkin, so we didn’t hold back and added a good amount of cinnamon in this chili. It’s kind of the key ingredient in this recipe, it really helps to bring all the flavors together and make it super delicious and comforting.
You can find a written recipe here: https://www.teamninjavegan.org/mains/pumpkin-chili
Ingredients (for 4 servings):
1 small Hokkaido
2 onions
1 red bell pepper
2 cloves of garlic
1/3 chili pepper
700ml or 3cups tomato purée
250g or 8.8oz kidney beans
300g or 10.5oz sweet corn
4tbs olive oil
1/2tbs cinnamon
3tbs grape-seed oil
pinch chili powder
1tsp sweet paprika
1/2tsp smoked paprika
1/2tbs vegetable broth powder
a generous pinch of salt
you can find all our recipes (and some more) at https://www.teamninjavegan.org
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