Wednesday, November 6, 2013

Pumpkin Peanut Butter Chili

A little while ago, I made Pumpkin Hummus. It was very good. But I did have some leftovers, and while my grandfather visited last week, he thought that it was soup and heated it up and ate it. He said it was very good soup.

So pumpkin and beans and a little bit of sweetness in a soup... I can do that. This reminds me very much of African Groundnut Stew. Except with no chicken and a lot of beans! 

Pumpkin Peanut Butter Chili

2 cans black beans
1 can red kidney beans
1 medium onion, diced
1 cup prepared TVP*
12 oz pureed pumpkin, not pumpkin pie filling
1 cup peanut butter or other nut butter
1/4 cup agave syrup
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp cayenne pepper
1 tsp paprika, smoked
Salt and pepper, to taste
1 tsp cumin
2 cups vegetable broth
1 6oz can tomato paste
1 12oz can of crushed or pureed tomatoes
1 tsp minced garlic

Rinse and drain the beans and put them aside in a large bowl.

Put the TVP, garlic, onion and the olive oil in a large stock pot and heat to medium high. Saute around for 5-7 minutes. The garlic should be nice and fragrant, but the TVP should not be burning.

Add the vegetable stock and the ground spices. Bring it to a low simmer and stir until all the spices dissolve, or at least distribute well. Taste test for flavor and spiciness. Add a bit more cayenne if you want, and a bit more black pepper than you think you need.

Stir in the tomato paste slowly. When it has dissolved around, do the same with the pumpkin and the peanut butter. You want it to be pretty smooth at this point except for the TVP and onions floating around.

Now add the beans and tomatoes. Cover and bring to a high simmer. Cook for 10-15 minutes, stirring frequently.

Stir in the agave syrup in the last minute or two of cooking. Serve with pumpkin seeds, fried onion bits or really anything you want.

*TVP, or Textured Vegetable Protein is generally a soy based filler food. You find it in so many commercial products, including a lot of store brand chili's! But it is a good substitute for ground meat in recipes. It has lots of protein and takes on the flavor of whatever you are cooking it with. You can usually find it in the organic or natural aisles of your supermarket. Or you can just add another can of beans.

This is a vegan meal, but you could always play with that a bit. Instead of TVP, next time I am going to add some blended garbanzo beans. It worked for the hummus/soup, it will work for this. You can use ground meat if you want and meat broth instead of veggie broth. And if you don't have agave, honey is fine.

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