Fall is upon us and I couldn't help but break out the pumpkin goodies and start cooking! Although, I must admit, my original plan was to use a can of pureed sweet potato I already had but the expiration date was too far gone to even work with (Mar. 2013, yikes!). Luckily I had just went to the store and picked up a can of organic pureed pumpkin that I knew I would soon need, and lo and behold, I did! I was in the mood for chili but not for a bowl of stewed tomatoes as traditionally used so I thought it would be an excellent idea to use a pumpkin base instead and it was fee-NOM!! I experimented with vegan cornbread but I wasn't very happy. I went by the directions on the box and still un-impressed. Just didn't have much flavor. It wasn't hard to "veganize" it. All I did was omit one egg for flax meal instead (1tbsp flax meal to 3 tbsp. of water will replace one egg). It was, however, just yummy if you top your cornbread with the chili..mmmm. For my fall-pumpkin chili I used the following;
3 ears fresh roasted corn on the cobb
1 can organic black beans
1/2 purple onion
3 cloves garlic
1 can organic (BPA free) pumpkin puree
1 organic green bell pepper
2 organic tomatoes
3-4 cups cooked quinoa
2-3 cups organic veggie broth
*season to taste*
add cilantro if you have it!
I even added red pepper flakes and sriracha for some heat!
This was such a yummy, filling, hearty dish. Major comfort food, here. Perfect for a fall evening and no yucky animal fat swimming in the sauce. This had a very "meaty" texture to it, which my friend LOVED (he's a meat-eater!). I bet some vegan cheese will go great on top! Maybe next time ;)
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