Recipe: “Easy as Pie” Pumpkin Chili
As students we don’t always have easy access to expensive grocery items and let’s not even talk about the time (or lack thereof) we have to prepare meals! But that doesn’t mean we can’t get our pumpkin on this fall season. I call this easy as pie because most of the ingredients are canned/frozen so you mostly just open them up and throw them in a cauldron. Let’s all agree to call pots cauldrons during the month of October.
– 1 can black beans (do not drain)
– 1 can kidney beans (do not drain)
– 1 can refried beans
– 1 can pumpkin puree
– 1 can lentils (rinsed/drained)
– 1 can corn
– 1 (28 oz) can diced tomatoes
– 3 cups frozen veggies. I used butternut squash, carrots, onion, and red bell pepper but other ideas include sweet potato, a pack of mixed veg
– 1 TBSP each cumin, garlic powder, paprika
– Optional add-ins to spice it up: chili powder and cayenne pepper
– Salt/pepper to taste
– Toppings: Be creative! Ideas include avocado, sour cream, tortilla chips
Pop it all in the cauldron and let simmer for at least 30 minutes but I personally let this slowly simmer for an hour. Top with whatever garnish you want! I like avocadoes…and yes, I know that’s extra.
Notes: While this is plant-based, feel free to add in a pound of cooked ground turkey if you’re into that!
October 25, 2019