Chili con carne is the name for a spicy dish made from meat and chili peppers, a typical dish from Texas but known in many parts of the world as well.
In today’s post I’ll show you a vegetarian version, namely we cook the chili with pumpkin instead of meat. Of course, this fits perfectly into the autumnal season and the pumpkin chili doesn’t have to hide in terms of taste either. Have fun cooking!
Cooked/Baked today: Veggie Pumpkin Chili with Nachos
Preparation Time: 45 minutes
Category: Main Dishes, Simple Recipes, Recipes without Meat, Recipes with Pumpkin, Chili Recipes, Fall Recipes, Veggie Recipes
Our Recipe rating:
Ingredients for 4 – 6 servings:
- Approx. 750 grams butternut pumpkin
- 500 grams of soup vegetables (consisting of celery, carrot, leek & parsley)
- 250 milliliters of vegetable stock or vegetable broth
- 2 red hot peppers (alternatively other types of chili of your choice & desired spiciness)
- 1 large onion
- 1 – 2 cloves of garlic
- 2 cans of chopped tomatoes (400 grams each)
- 1 can each of kidney beans and corn
- 2 heaped teaspoons of cumin
- 1 heaped tablespoon tomato paste
- Salt & Pepper
- Oil for frying
- Parsley for garnish
- Tortilla chips & sour cream for serving
Required kitchen gadgets, helper & preparations:
- Large pan or pot for chili
- Colander or pasta strainer for draining kidney beans & corn
…for veggie pumpkin chili:
Peel the celery and carrots from the soup vegetables and cut them into small cubes. Clean the leek and cut into fine rings. Peel the onion and cut it into strips. Also peel the garlic and chop finely. Slice the peppers lengthwise, remove the seeds and cut into fine strips.
Tip: As an alternative to hot peppers, you can of course also use other types of chili, depending on your personal taste. If you don’t like it too spicy, you should generally remove the seeds and inner skins of the chili. The place where the kernels hang contains the most capsaicin.
Heat a large pan or pot with a good splash of oil, then add the prepared vegetables to the pan and fry for 4 – 5 minutes over medium heat, turning occasionally. Meanwhile, peel the butternut pumpkin and cut it into small cubes. Next, stir 1 heaped tablespoon of tomato paste into the fried vegetables, allow to roast briefly and then deglaze everything with 250 milliliters of vegetable stock or broth.
Next add the pumpkin cubes, 2 cans of chopped tomatoes and 2 heaped teaspoons of cumin to the chili, stir everything together well (add a little broth or water if necessary), bring to the boil and simmer gently over low to medium heat for 15 – 20 minutes until the pumpkin is cooked.
Drain the corn and kidney beans in a sieve or pasta strainer, rinse briefly and allow to drain. Shortly before the end of the cooking time, stir in the corn and kidney beans, warm through and finally season everything with salt and pepper. Then spread the done pumpkin chili on plates and serve garnished with tortilla chips or nachos, a dollop of sour cream and chopped parsley. Have fun cooking and enjoy your meal!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):