A fallish Chili recipe with pumpkin. Literally the creamiest chili I`ve ever eaten.
Course fall recipes, Main Course
Cuisine Mexican
Keyword fall recipes, pumpkin recipes, Raw vegan
Prep Time 12 hourshours
Cook Time 5 hourshours
Servings 8servings
Author Velvet & Vinegar
Equipment
slow cooker (optional)
Ingredients
250gwhite beansorganic
250gred kidney beansorganic
1kgpumpkinorganic
2tbspolive oilorganic
1onionorganic
3clovesof garlicorganic
650gMexican tomato salsa
600mlwater
2tspsaltorganic
black pepperorganic
1/4tspchipotleorganic
ground coriander seedsorganic
2tspMexican spice mixtureorganic
1tsptabasco
2tsporeganoorganic
1corncoborganic
1red pepperorganic
1yellow pepperorganic
Instructions
Soak beans in water overnight.
Cut the pumpkin into coarse pieces. Remove seeds and skin. The seeds can be dried and roasted in the oven.
Peel the onion and garlic. Chop the onion into small pieces and press the garlic.
Heat the olive oil in a pan and sauté the onion briefly. Add the garlic and sauté briefly.
Add beans, pumpkin pieces, salsa, water and all spices. Mix well and simmer at low temperature for about 4 hours until the beans are soft but still firm to the bite.
Halve the peppers, remove the seeds and white partitions and cut into pieces.
Separate the corn from the cobs.
Add both ingredients to the chili and simmer the chili again for about 60 minutes.