Black Eyed Pea Pumpkin Chard Chili. Glutenfree Vegan Recipe



I know right. I am late to the pumpkin recipes. I still have a ton of canned pumpkin. For some reason I make chili only when it gets really really cold. It got really cold here only mid December and we were eating out a lot then :). 
This gorgeous bowl of mish mash has Black eyed peas, Pumpkin, some chard, warm spices and deliciousness! and is difficult to photograph beautifully:)



For the life of me I cannot think of what to blab about on this post. On the house hunt front, nothing that fits our requirements seems to be coming up in the areas we want, in the next few months. So we might explore the option of making our own house from scratch. Anyone with ideas on the whole process, do drop me some suggestions:). I have been stalking the websites of some awesome modern and green architects in Seattle like Chris Pardo(Elemental), Brad Khouri(b9 architects) lately. If you know of other names architects/modern builders in the PNW, throw them in!



More Soups, one pot meals here. and Indian Bean curries here.

BTW, this chili is a great option to eat by the fireplace watching the playoffs today:). Go Hawks! I’ll fix up some Baked spicy Fries later.

Vegan Richa: Pumpkin black Eyed Pea Chili

Pumpkin Black Eyed Pea Chard Chili
Allergy Information: Gluten, dairy, egg, corn, soy, nut free. Can be made oil free.
Serves 2-3

Ingredients:
1 Tablespoon Olive oil
1 Jalapeno or Serrano pepper( use less or more to taste)
2 bay leaves
1/4 cup chopped onion
1/4 cup chopped leek(optional)
4-5 cloves of garlic chopped
2 large Chard leaves chopped ot other greens of choice
2 medium tomatoes
1 teaspoon cumin powder
Dried or fresh herbs( I used 1/2 tsp dried oregano, 2 teaspoons dried basil, 2 teaspoons fresh thyme)
1 teaspoon red chili powder(optional)
1 cup Pumpkin puree
1 cup soaked Black eyed peas, about 1/2 cup dry, rinse and soak overnight (or 1 cup canned)  or other beans of choice
2 -2.5 cups water
1 teaspoon salt

Variations: Add veggies like celery, corn, bell peppers. Add other beans like kidney, garbanzo, black and more.

Method:
In a deep pan, add oil and heat on medium.
Add onion and leek and saute until translucent. For Oil free version saute in vegetable broth.
Add garlic, chard leaves, bay leaves and cook for 5 minutes.
Add in the spices, herbs and tomatoes and cook for another 5 minutes until tomatoes are a bit mushy.
Add in the pumpkin puree, black eyed peas, water and salt and mix.
Cover partially and cook on low heat for 1-1.5 hours. Stir a few times in between.
Taste and adjust salt and spice.
Cook without cover for a few minutes if too runny, till desired consistency is achieved. 
Serve hot topped with vegan butter/cream, chopped cilantro with Crackers, bread or garlic rolls. 

Alternatively, add the cooked onion tomato mixture and the rest of the ingredients to a slow cooker and cook according to instructions. 4-5 hours. 

This Chili is being shared at Ricki’s Wellness Weekend, Shine Supper club, Slightly indulgent Tuesdays, Allergy Friendly wednesdays

Comments

  1. says

    oh you… pumpkin is always welcome in chili recipe! i think you photographed it beautifully, too ;) it really is taking you a long time to find your house, but that’s good- never settle until you are truly happy. it’s such a great idea to build a house from scratch- that way, you are definitely getting what you want. i wish we could have done that, but didn’t have the funds to do so.

    • says

      Thank you Caitlin. I hear ya abt pumpkin in chili!
      the areas we r looking at are a- in demand, so the houses move quickly, and b- most houses are at the edge or out of our budget :) building a house sometimes comes out cheaper if you can get a good land deal and a good architect!:) but it is still a long headache, so we r still thinking. lets see:)

    • says

      i have heard that it can actually be cheaper! it might be your best option. well, besides stumbling across your dream house and putting in a bid asap ;)

  2. says

    It’s never too late for pumpkin! Especially when it’s cooked into something as delicious as you chili, I’d be happy to stock up on another couple of cans, any time of year.

  3. says

    What an inventive and crazy delicious-sounding combination of ingredients! I think this sounds just about perfect for a cold winter night.

    We’re collecting healthy recipes just like this one for this month’s Shine Supper Club–I hope you’ll join us!

  4. says

    Yummy, I can almost smell it! Looks really warm, perfect for these cold nights. Really nice photos too, making me hungry just when I’m about to go out in the cold.

  5. Anonymous says

    Eine einfaches aber köstliches Chili, ich verwende frische Kürbis und gebe noch ein wenig Zimt dazu.
    Für Kürbis ist es nie zu spät, für mich könnte es das ganze Jahr über Kürbis Saison sein!!!
    Viele Grüße wünscht Jesse aus Berlin

  6. says

    Richa, such a coincidence, I came across GoodSpeed Architecture while looking for some green art for my home. Not sure if they meet your requirements, but their website looks promising :)
    As always, thanks for sharing the recipe, it is mouth watering.

  7. says

    What a unique take on chili! I can imagine the black eyed peas and pumpkin being wonderful together. You may be late to the pumpkin party, but I totally am too. In fact, I don’t think I’ve had anything pumpkin since the holidays of 2011!! How that happened is beyond me. It just passed me by this year. Good luck on the house front!

  8. says

    I welcome pumpkin recipes at any time of the year- this looks like a fantastic way to use it!

    The photography in this post is simply breathtaking. That first picture is stunning!

  9. says

    Oh your chili looks delicious!!! What a great idea to add black eyed peas, I bet they were a lovely addition to the chili:-) I love spicy dishes, so the serrano chili sounds perfect to me:-) Hugs, Terra

    • says

      Thanks Adrienne. Glad that you liked it! I had covered the pan partially and cooked it on open flame in the end for a few minutes. Most of the water evaporated. I wrote fully covered in the intructions so maybe thats why it stayed runny. Sorry about that. I changed the instructions to partially covered.

  10. says

    I adore pumpkin in chili, but I think I adore the bread you made with the pumpkin leftovers even more. It’s a good thing I wasn’t viewing other blogs during my challenge. I would have never been able to withstand that pumpkin bread, my resolve isn’t that strong!!

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