spicy pumpkin black bean chili

One of my favorite things about Autumn is Chili- big steaming bowls of spicy chili with a side of cornbread or tortilla chips. Our first bowl marks the start of the season and will continue on throughout the cold winter months- to say it is a weekly occurrence is an understatement , it is definitely a weekend tradition.

We are still lucky enough to be harvesting tomatoes out of the Garden, sadly I think this will be the last harvest of the year. Canned tomatoes can easily be used in place of  fresh, sugar pumpkin or any winter squash for that matter can be used in place of the Long Island Cheese Pumpkin.

Really chili is so adaptable- we prefer black bean or pinto beans, but kidney beans are also a great option.  Heat and spices are also up to the cook in charge- spicy or not so much completely up to you!

The Long Island Cheese Pumpkin is a new to me heirloom variety that I tried my hand at growing this year- they are totally on the list for next year too! A super easy winter squash to grow, with a bright orange and incredibly sweet flesh.

I prefer my chili on the thinner side, you can definitely reduce the beer or broth to your liking or increase the cooking time for a thicker stew like chili with less "broth".

Leftovers are awesome the next day and can also be frozen for a quick dinner later in the month.

What dishes remind you of Fall or Autumn- actually what do you reference this time of year as ; Fall or Autumn?

I'm totally thinking I need to organize a chili bar dinner at my house for friends + family!

Spicy Pumpkin Black Bean Chili

YOU WILL NEED

FOR THE Chili

• Small Long Island Cheese Pumpkin or Sugar pumpkin - peeled, seeded + cubed
• 1-2 hot peppers, diced + seeds removed for a less heat
• 1/2 cup red onion , chopped
• 2 medium Green peppers, chopped
• 5 cups chopped tomatoes 
  1 can {15oz} black beans 
  1 cup vegetable broth or light beer  
  
  
   1/2 tsp salt  + 1 tsp seasoning salt
  2 tsp cumin
  
  
  2 tsp maple syrup
  2 cups  vegan veggie crumbles or tempeh crumbled
• olive or coconut oil
• Green onions, vegan sour cream, vegan shredded cheese + tortillas for garnish & serving

ASSEMBLY

2. Over medium heat coat the bottom of a medium soup pot or dutch oven with oil of choice.
3. Add hot peppers, onions + green peppers and saute for 3-5 minutes
4. Add pumpkin, tomatoes, black beans + broth / beer to pan
5. Season with salt + cumin then add maple syrup and veggie crumbles/tempeh to pan
6. Bring to a boil, reduce heat to low and simmer for 30-45 minutes stirring occasionally to prevent chili from sticking to the bottom of the pan
7. Remove from heat and allow to cool about 5-10 minutes prior to serving
8. Ladle into bowls and garnish with your favorite toppings!
9. Serve with cornbread or tortilla chips

Makes approximately 6 servings