Pumpkin-Veggie Chili

We were already getting started on a food-stashing endeavor when the pandemic hit. Now, it’s dawning on me that making dinner based mostly on pantry staples is the way to go. This soup is so easy, and so delicious! This is a good recipe to use up whatever veggies you have on hand, but even if all you have besides the canned goods and an onion is a package of frozen mixed veggies, you won’t be sorry if you make this for a chilly evening in mid-fall.

Pumpkin Chili (aka Halloween Soup)

Prep Note: As a homeschooling mom, I’ve become very intentional about planning out my meals and ingredient prep. Other than the onion, the veggies can be chopped up to the day or two before. Or, let the onions slowly soften over low heat while you do the rest of the prep.

Ingredients:

• 3 Tbsp olive oil, ghee, or butter
• 1 onion, chopped
• Veggies of your choice, diced, such as:
  • 1 large poblano pepper
  • 1 red bell pepper
  • 2 carrots
  • 2 parsnips
• 3-4 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp chili powder
• 1 bay leaf
• 2 sprigs fresh thyme (or 1/2 tsp dried)
• 1 tsp salt
• 1 can pumpkin puree
• 1 can diced tomatoes, with liquid (my fave is “petite diced”)
• 1 can corn kernels, with liquid (I like Trader Joe’s)
• 1 can great northern or pinto beans, with liquid
• 1 can black beans or kidney beans, rinsed and drained
• 1-2 cups water, tomato juice, or broth
• Salt, pepper, and lime juice or vinegar for seasoning

Instructions:

1. Heat the oil or butter in a Dutch oven over medium heat. Saute onions, with a pinch of salt, until most of the moisture has evaporated, then reduce heat and cook, stirring occasionally, until onions are soft and beginning to brown.
2. Add the hardier veggies, such as carrots, and cook them for a bit, then add softer ones such as peppers. When those are becoming tender, stir in garlic, chili powder, bay leaf, thyme, and 1 tsp salt. Cook briefly, then add canned goods and 1-2 cups liquid of choice (It should be nice and soupy, not too thick.)
3. Bring to a simmer, and cook for 30 minutes, uncovered.
4. Taste and add salt and pepper as needed. Try a squeeze of lime juice to brighten the flavors!
5. Serve with blue-corn tortilla chips. Other topping ideas: chopped green onion, cilantro, sour cream, pumpkin seeds, avocado…