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Chocolate pumpkin chili

This pumpkin chili is a vegan take on the classic and gets an extra rich flavor and warmth thanks to the addition of cacao powder.
Course Main Course
Keyword dairy free, gluten free, mains, nut free, vegan

Ingredients

  • 1 large red onion chopped into chunks
  • 2 stalks cellery chopped into chunks
  • 2 large garlic cloves minced
  • 1/2-1 red chili deseeded and finely minced
  • 1 can kidney beans (or 250g cooked kidney beans)
  • 120 g frozen corn
  • 500 g butternutsquash (peeled and with the seeds removed) cut into about 1cm cubes
  • 500 ml vegetable broth
  • 500 g diced tomatoes from a carton
  • 1 Tbsp tomato paste
  • 1 Tsp cumin
  • 1/2 Tsp ground coriander
  • 1 Tsp paprika powder
  • 2 Tbsp lime or lemon juice
  • 2 Tbsp balsamic vinegar
  • 11/2-2 Tbsp raw cacao powder *
  • 2 Tsp maple syrup optional**
  • salt to taste
  • (flat)bread, tortillas or rice to serve
  • parsley, fresh corainder, (vegan) sour cream, etxra chili flakes and pickles to garnish

Instructions

  • Sart by sautèeingng the celery and the red onion in a large pot on medium heat. Once they have slightly browned, add the garlic and sautèe for a few more seconds before stirring through the butternutsquash cubes.
  • Cook everything for one minute, then add the diced tomatoes, tomato paste, vegetable broth, balsamic vinegar, cumin, coriander, paprika powder and frozen corn.
  • Leaving the lid on, reduce the temperature to a simmer and cook for about 15 minutes. Then Mix in the rinsed and drained kidney beans, cacao powder and cinnamon. Cook for another 15 minutes without the lid, stirring from time to time.
  • When the chili has cooked long enough, rmove about a scant cup (300g) of it and blend it with a hand held blender. Put the creamy blended chili back to the pot and sesaon everything with the lime/ lemon juice and salt.
  • Serve with garnishes and a side of bread, tortillas or rice. Enjoy!

Notes

*The two tablespoons might be a bit to stron for you, so I suggest to start with 1 Tbsp and work your way up to two.
**The maple syrup helps to balance out the slight bitterness of the cacao powder. However, you might find that you do not need to add it!