Saturday, November 12, 2011

Fall Harvest Chili

Healthy, Hearty, and incredibly flavorful!  (and Vegan too!)
Complexity Level:  Easy
Pumpkin, Dates, Beans, and Love.
Fall Harvest Chili
What You Need:
2 1/2 cups TVP, dried
2 cans Kidney Beans
1 12oz. can Tomato Paste
1 tsp Ground Cumin
2 cups Diced Fresh Pumpkin
1 tsp Cinnamon
1 tsp Kosher Salt
1 tbsp Ground Black Pepper
2 tbsp Crushed Red Pepper
3/4 cup Diced Dates
1 Onion, diced
5 cups Water
6 cups Water

To start, boil the TVP with 5 cups water for 3-4 minutes.  Just long enough to fluff up and hydrate.  Drain and add to a large soup pot.  In a medium skillet, sweat the fresh pumpkin and onions with 1 tsp Olive Oil.  Once they begin to brown, add to the large soup pot with the TVP, 6 cups water, beans, and tomato paste.

Stir well, and bring to simmer.  Add the spices and dates, and let simmer 1 hour.  The cinnamon, cumin, and crushed red peppers will give the house an aromatic lift, as well as enhance this chili to the next level.

Add more crushed red pepper if you prefer more heat.  This chili took me by surprise, and even those I know who refuse to eat anything vegetarian, found it to be quite tasty!

I hope you enjoy, Happy Cooking!

Best,

5 comments:

  1. I like the addition of dates :)

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  2. Thanks! They gave this a sweet hint and a filling tough. So healthy yet so hearty! WIn Win ;)

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  3. This look delicious and healthy!

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  4. Missy -- I hope you find this as enjoyable as I did.... ok, as I and many friends did!

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  5. Looks good as usual! For more flavor in the TVP re-hydrate it with broth!!! It might not matter for chili but in general I re-hydrate it with broth or tamari and water.

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