Pumpkin Chickpea Chili

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.