Pink Pumpkin Chili with Lots of Beans

While in some parts of the globe, chili with beans and no meat is considered a crime, not so in the plant-based universe where I reside.

Another faux pas I like to make in my recipe is to go beyond the standard pinto or kidney beans by using several legume/bean items in Melissa’s Steamed Line.

And if that wasn’t enough of a deviation, cubes of Pink Pumpkin play very nicely with all the delicious savory ingredients and give a nod to Breast Cancer Awareness Month at the same time.

Chili is basically a stew and not a soup because of its lower liquid content, which is just enough to simmer the other ingredients. There’s always some type of chile pepper involved, and then the rest is up to you and your personal preferences or what’s in your pantry. So, celebrate the Fall Harvest, Halloween, or any day this month with a nice, hot bowl of chili sin (without) carne with lots of beans.

Pink Pumpkin Chili with Lots of Beans

Ingredients
1 ½ tablespoons olive oil
1 Perfect Sweet Onion, diced
2 tablespoons jalapeno pepper, diced
4 cloves garlic, minced
1 jar Fire Roasted Sweet Red Bell Peppers, drained & chopped
1 ½ tablespoons chipotle chile in adobo, diced
1 ½ tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon oregano
1 package Melissa’s Steamed Chickpeas
1 package Melissa’s Steamed Fava Beans
1 package Melissa’s Steamed Six Bean Medley
1 package Melissa’s Steamed Blackeyed Peas
1 package Melissa’s Steamed Lentils
1 can (28 oz.) diced tomatoes
½ can (6 oz.) tomato paste
2 tablespoons creamy peanut butter
2 cups vegetable broth (or more if necessary to reach desired consistency)
3 cups Pink Pumpkin, steamed (al dente) & cubed
Salt & pepper to taste
Chopped fresh cilantro for garnish

Directions

Heat the olive oil in a large saucepan over medium-high heat.

Add in the onions and jalapeño and sauté about 3 minutes.

Add in the garlic, bell peppers and chipotle in adobo and sauté another 2 minutes.

Stir in the brown sugar, ground cumin, smoked paprika and oregano.

Add chickpeas, fava beans, six bean medley, black eyed peas and lentils, and stir to combine.

Stir in the diced tomatoes with liquid, tomato paste, peanut butter, and vegetable broth until the peanut butter dissolves. Add in the pumpkin.

Simmer for 12 minutes and then season to taste with salt and pepper. Adjust other seasonings if desired.

Garnish with fresh cilantro and serve.