Warm Chili Recipe for Cold Days
It’s Chili season! As the temperatures cool off and the days become darker we have an inner urge to start hibernation mode. Comfort food doesn’t always need to be a guilty pleasure! This chili recipe is full of healthy beta carotene from bright orange pumpkin and squash, packed with vitamin C from peppers, and adds a pack of plant based protein from kidney beans.
Have some leftover pumpkins from Halloween you are not sure what to do with? Learn how to pumpkin puree at home here.
- 3 tbsp olive oil
- 1 large onion
- 3 garlic cloves
- 2 tbsp Splendor Garden Organic Chili Powder
- 1 tsp Splendor Garden Organic Cumin
- 1.5 tsp Splendor Garden Organic Ceylon "True" Cinnamon
- .5 tsp Splendor Garden Organic Cloves, ground
- .5 tsp Splendor Garden Organic Black Pepper, ground
- 2 cups water
- 1 large orange bell pepper
- 1 large yellow bell pepper
- 1 can corn
- 1 can red kidney beans
- 1 small can of tomato paste
- Diced squash (can use any squash like butternut, or summer)
- 1 pint canned tomatoes or diced tomatoes
- 2 cups pumpkin puree
Garnish: shredded cheese, sour cream, and pumpkin seeds
Chop onions and mince garlic and saute over medium heat until brown. Add spices and stir until fragrant. Add tomatoes, water, chopped peppers, rinsed beans, corn, and pumpkin puree to large dutch oven and heat on medium. While chili is cooking prepare your squash. Peel squash and dice into chunks. Add to chili. Heat through until squash is tender. Serve piled on top of mashed potatoes and garnish with sour cream, cheese, and pumpkin seeds.
Interested in using up some frozen turkey from Thanksgiving? Check out this unique Turkey Chili recipe from the creators over at Alive Magazine.