Makes:
8 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
7" Santoku Knife
Contributed By:
Regina Weiland
Owner of personal chef service, the Passionate Vegan, providing delicious meals that even meat-lovers cannot detect are vegan
Ingredients
Recipe Description:
This Pumpkin Chili is a blue ribbon winner from the Texas Chili Cook-Off! A little bit sweet, a little bit spicy, and sure to please your family.
1
onion, processed, use Cone #3
1
red bell pepper, diced
5
cloves garlic, shredded, use Cone #1
11⁄2
cups
unsweetened coconut milk
(350
mL)
3
cups
fire roasted tomatoes, diced
(738
g)
11⁄2
cups
cooked pumpkin, pureed
(369
g)
6
ounces
tomato paste
(170
g)
1⁄4
cup
ground cumin
(24
g)
1⁄4
cup
chili powder (use 2 tablespoons for less heat)
(24
g)
1
chipotle chili, minced
1
teaspoon
ground cinnamon
(5
mL)
2
vegan "beef" bouillon cubes
2
cups
black beans, cooked
(344
g)
1
cup
kidney beans, cooked
(177
g)
2 - 3
cups
water
(475 - 700
mL)
Directions:
- Preheat electric roaster on 300°F/150°C. When several drops of water sprinkled on pan skitter and dissipate, add onions and bell peppers and sauté for 5 minutes, until tender.
- Add all remaining ingredients and stir until well mixed. Cover.
- When Vapo-Valve™ clicks, reduce temperature to 180°F/80°C and cook for 30 minutes. Serve warm.
Directions
Reviews