I've been so excited to upload this recipe- It's one of my favorite recipes I've reinvented. I was inspired by the recipe book by Allyson Kramer Great Gluten Free Vegan Eats- it is probably one of the most inspirational stories of becoming a gluten free and vegan cook, as well as has some of the greatest recipes yet!
I'm a little under the weather today because my dog, Hershey Bear, is not doing well at all :[. I thought this little kick could be a bit of comfort.
Pumpkin Chickpea Chili
adapted from "Great Gluten Free Vegan Eats"
1 onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 teaspoon salt
1 tablespoon EVOO
1 cup fresh corn
1 can diced tomatoes
1 can pumpkin puree
1 can chickpeas, drained and rinsed
1 can PINTO (original says black, but I love pinto!) beans, drained and rinsed
1-3 teaspoons chili powder, to taste
2 teaspoons cumin
1/4 teaspoon crushed red pepper flakes
1 cup vegetable broth
zest and juice of 1 lime
black pepper to taste
1/2 cup minced cilantro to garnish
a dollop of "daizy" (vegan sour cream..just a little play on words)
1. In a large skillet, saute the onions, garlic, green pepper and salt in the olive oil for 10-15 minutes over medium heat.
2. Stir in the remaining ingredients, and increase the heat to high. BTB (Bring to boil)
3. Reduce to medium-low heat and simmer for 15-20 minutes until heated through. Garnish with vegan sour cream and cilantro and serve.