Black Eyed Pea Pumpkin Chard Chili. Black eyed peas, pumpkin puree, herbs and spices make this a warming fall chili. Vegan Gluten-free Soy-free 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.
This Chili is being shared at Ricki’s Wellness Weekend, Shine Supper club, Slightly indulgent Tuesdays, Allergy Friendly wednesdays
Black Eyed Pea Pumpkin Chard Chili. Glutenfree Vegan Recipe
Black Eyed Pea Pumpkin Chard Chili. Black eyed peas, pumpkin puree, herbs and spices make this a warming fall chili. Vegan Gluten-free Soy-free Recipe
Servings: 2
Calories: 457kcal
Ingredients
- 1 tablespoon Olive oil
- 1 Jalapeno or Serrano pepper use less or more to taste
- 2 bay leaves
- 1/4 cup (40 g) chopped onion
- 1/4 cup (22.25 g) chopped leek optional
- 4-5 cloves of garlic chopped
- 2 large Chard leaves chopped or other greens of choice
- 2 medium tomatoes chopped
- 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 (116 g) Pumpkin puree or use chopped pumpkin
- 1 cup (172 g) soaked Black eyed peas about 1/2 cup dry, rinse and soak 2 hours (or 1 cup canned) or other beans of choice
- 2 -2.5 cups (125 ml) water
- 1 teaspoon salt
- Variations: Add veggies like celery corn, bell peppers. Add other beans like kidney, garbanzo, black and more.
Instructions
- In a deep saucepan, add oil and heat over medium heat.
- Add bay leaves, peppers, onion and leek and saute until translucent. For Oil free version saute in vegetable broth.
- Add garlic, chard 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. add lemon juice for tang if needed.
- 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.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Black Eyed Pea Pumpkin Chard Chili. Glutenfree Vegan Recipe
Amount Per Serving
Calories 457 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 737mg32%
Potassium 1785mg51%
Carbohydrates 75g25%
Fiber 17g71%
Sugar 14g16%
Protein 24g48%
Vitamin A 23860IU477%
Vitamin C 52.2mg63%
Calcium 304mg30%
Iron 18.6mg103%
* Percent Daily Values are based on a 2000 calorie diet.
mossgrownstone says
January 6, 2013 at 7:28 pmThis looks and sounds delicious!
Richa says
January 6, 2013 at 7:46 pmThanks!
Caitlin says
January 6, 2013 at 7:43 pmoh 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.
Richa says
January 6, 2013 at 7:50 pmThank 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:)
Caitlin says
January 6, 2013 at 7:55 pmi 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 😉
janet @ the taste space says
January 7, 2013 at 1:07 amI still have tons of canned pumpkin too, so keep the recipes coming! And trust me, your photos are gorgeous! I can’t wait to try something like this. 🙂
Richa says
January 9, 2013 at 3:15 amI made some pumpkin bread today and hopefully will remake my thanksgiving pumpkin spice cake soon! 🙂
Hannah says
January 7, 2013 at 2:23 amIt’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.
Richa says
January 9, 2013 at 3:16 amThanks Hannah! I cant have enough of black eyed peas 🙂
Easy (EZ) Editorial Calendar says
January 7, 2013 at 5:29 amLooks yum and well explained…Thanks for sharing:)
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Bex @ Vegan Sparkles says
January 7, 2013 at 5:57 amYUMMMM, this looks incredible! So hearty and delicious! We don’t have Pumpkin Puree in Australia but I’ll give it a go with fresh pumpkin. 🙂
Vijitha (Spices and Aroma) says
January 7, 2013 at 4:50 pmSimple hearty soup. I can hear it scream nutritious to me. YUM!
Sarah | Yahoo! Shine says
January 7, 2013 at 5:30 pmWhat 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!
Richa says
January 9, 2013 at 3:15 amJust tweeted to join. Thanks Sarah!
Sunday Morning Banana Pancakes says
January 7, 2013 at 6:38 pmYum! I love Chili on a cold night, chili making starts for us in October – I have never made chili with black eyed peas and pumpkin- sounds amazing, I think I might throw in some quinoa too!
Richa says
January 9, 2013 at 3:14 amYou comments have been heading to my spam.. blogger and its wierdness:) Quinoa sounds like a great addition!
Lovlie says
January 7, 2013 at 7:23 pmYummy, 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.
Anonymous says
January 7, 2013 at 8:34 pmEine 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
Richa says
January 9, 2013 at 3:13 amThanks Jesse. Cinnamon would definitely do wonders for the flavor!
Snehal says
January 8, 2013 at 3:30 amRicha, 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.
Richa says
January 9, 2013 at 3:13 amThank you Snehal. I will look them up!
Anonymous says
January 9, 2013 at 3:30 amThis comment has been removed by a blog administrator.
Cadry's Kitchen says
January 9, 2013 at 5:11 amWhat 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!
Richa says
January 19, 2013 at 1:13 amThanks Cadry. the blacke yed peas do work well with the pumpkin!
VeganFling says
January 10, 2013 at 4:32 pmI put pumpkin in my chili all the time! love the idea of the black eyed peas too. Yum!
Kristy says
January 11, 2013 at 3:18 amI 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!
Richa says
January 19, 2013 at 1:14 amThanks Kristy! I still take way too many pictures:)
Terra says
January 13, 2013 at 5:08 amOh 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
Richa says
January 19, 2013 at 1:14 amthe seranno adds a bit of heat which i love in my chili:)
Adrienne says
January 19, 2013 at 12:58 amJust made this. . It tastes wonderful, but it pretty runny – could the water measurements be off possibly? Thanks!
Richa says
January 19, 2013 at 1:11 amThanks 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.
vedgedout.com says
January 24, 2013 at 6:41 amI 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!!
yo-yo says
January 24, 2013 at 11:06 amthis looks lovely!
Ivan says
October 28, 2014 at 8:20 pmI’m missing the part in the recipe where you add the serrano peppers….
I love your website btw. The recipes sound interesting, creative and not too complicated.
Richa says
October 28, 2014 at 8:49 pmthanks!
add in the beginning with onions.
Diana Rongen says
July 22, 2017 at 11:46 pmLovely dish! I made it yesterday and it was so good!
Bethany says
March 9, 2018 at 11:55 amThis was great! I made it in my Instant Pot!