Pumpkin Adobo Chili

On By karmarstenIn Hearty, stew

Things needed

  • 1 lb of meat (this can be morningstar/beyond crumbles OR actual meat – if using meat drain a bit of the fat and cook this first)
  • Olive oil to cover the bottom of a pot
  • 2 small onions (diced)
  • 3-6 cloves of minced garlic (never can have too much!)
  • 15 oz can pumpkin puree
  • 28-30 oz diced tomato (around 2 cans)
  • 28-30 oz black beans (around 2 cans)
  • 2 cups veggie broth
  • 2 tsp worcestershire sauce
  • 2 to 3 chipotle peppers in adobo sauce diced
  • 2.5 tbsp dark chili powder (regular will do)
  • 2 tsp cumin (ground is preferable)
  • 1.5 tsp smoked paprika
  • .5 tsp cayenne pepper
  • .5 tsp oregano
  • .5 tsp black pepper (this is going to be to taste)
  • .5 tsp salt (this can be to taste as many plant-based meats are salty)
  • Cheddar (optional)
  • Salsa or pico de gallo (optional)

Directions

Unfortunately I did not take pictures of the step by step so here things are in a numeric list:

  1. Heat olive oil in a large pot til a drop of water sizzles when it hits the pot
  2. Add onion until translucent (about 5 minutes maybe up to 7)
  3. Add garlic for 30 seconds to a minute
  4. Add spices (chili powder, cumin, paprika, cayenne, oregano)
  5. Stir til onion mix is coated again 30 seconds to a minute
  6. Add tomato, beans, pumpkin, broth, Worcestershire, chipotle, and stir.
  7. Bring to a simmer, this should be on a medium to lower heat and use a spatter shield.
  8. Let simmer stirring occasionally for 20-25 minutes
  9. Stir in the meat (plant based or actual) bring to a simmer and let simmer for 8-10 minutes

Notes

  1. Feel free to add more pumpkin if you feel it is too spicy (add in small .25-cup portions so that you do not lose the heat).
  2. After you get into “simmer” mode, feel free to adjust any specific spices (especially cayenne for more heat) or salt by about 0.25 tsp at a time.
  3. If the chili is too thick while simmering, add more broth.
  4. You can use the optional things as toppings. If using Cheddar, make sure that the chili is hot when you add the cheddar, and let it melt before you add any colder items (like salsa/pico/etc) on top.

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