When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are the seeds a delicious autumn treat when roasted in the oven, I bag some of the purée and freeze it so that I have some on hand for the remainder of the year. And I've still got a few more small pie size pumpkins waiting around for my attention because fresh roasted pumpkin is always tastier than canned purée.
Before sending most of the pumpkin purée to the freezer for another day, I used some in a pumpkin chili with plump red kidney beans, succulent mushrooms and tangy tomatoes, all finished off with a bit of lime juice and a splash of balsamic vinegar. Simple, but colorful, warming and hearty, the pumpkin really adds a depth of flavor to the chili making it rich and delicious.
|Kidney Bean Pumpkin Chili|
|Recipe by Lisa Turner|
Published on October 16, 2015
A simple, rich, hearty and warming red kidney bean and vegetable chili cooked with pumpkin purée and finished with a splash of balsamic
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This is my contribution to No Croutons Required this month. It's Jac's turn to host and I figure a chili qualifies as a soup.
Other chili recipes to enjoy from Lisa's Vegetarian Kitchen:
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Black Bean and Quinoa Chili Casserole
Spicy Portobello Mushroom Chili