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