This pumpkin chili is great for a rainy day. The pumpkin adds a boost of vitamin A to the chili. You could also use some barbecued or roasted butternut squash as a substitute for the pumpkin. I also added some sausages that I had barbecued the night before. Even though this recipe has meat in it, it is actually based on a vegan recipe from the book Great Gluten-Free Vegan Eats by Allyson Kramer. If you have a vegan or vegetarian in your household as well as someone who is gluten-free or dairy-free, then this cookbook is indispensable!
2 onions, diced
2 cloves garlic, minced
1 green or red bell pepper, diced
1 teaspoon salt
1 tablespoon coconut oil
1 cup vegetable broth or water with vegetable bouillon cube
1 cup frozen or fresh corn
1 can (796 ml) diced tomatoes
1 can (398 ml) pumpkin puree (Organic or Co-op brand)
1 can (398 ml) chickpeas, drained and rinsed (without preservatives)
1 can (398 ml) black beans, drained and rinsed
1 tablespoon chili powder
2 teaspoons cumin
1/2 cup gluten-free salsa (I use my pineapple-zucchini salsa)
1 can (114 ml) chopped green chilies (optional)
3-4 drops of tabasco to taste
6 gluten-free chicken or turkey sausages, cooked and sliced (Costco has them), or browned ground chicken, turkey or pork
zest and juice of one lime
Black pepper to taste
1/3 cup minced cilantro, for garnish
In a large skillet over medium heat, sauté the onion, garlic, bell pepper, and salt in the coconut oil for 10 to 15 minutes or until tender. I add a splash of gluten-free beer or white wine to pick up some of the bits from the bottom of the pan (optional). Stir in the remaining ingredients, bring them to a boil and simmer for 15 to 20 minutes. I take out a bowl of the vegetarian chili for my daughter before I add the cooked sausages for the rest of us. I add the cooked meat near the end of the cooking time, and then I simmer the chili for a bit longer. Make sure to stir often so the chill does not get too brown on the bottom of the pan. I find it best to let each person garnish their own bowl of chili with some fresh cilantro and/or sour cream (optional - not for those who are vegan or dairy free). My daughter is vegetarian and not vegan, so she does like sour cream on her meat-free bowl of chili. It can be confusing with people who are gluten-free, dairy free, vegan and/or vegetarian, all in one family or gathering!
No comments:
Post a Comment