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Black Eyed Pea Pumpkin Chard Chili. Black eyed peas, pumpkin puree, herbs and spices make this a warming fall chili. Vegan Gluten-free Soy-free Recipe
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I know right. I am late to the pumpkin recipes. I still have a ton of canned pumpkin. For some reason I make chili only when it gets really really cold. It got really cold here only mid December and we were eating out a lot then :).Â
This gorgeous bowl of mish mash has Black eyed peas, Pumpkin, some chard, warm spices and deliciousness! and is difficult to photograph beautifully:)
For the life of me I cannot think of what to blab about on this post. On the house hunt front, nothing that fits our requirements seems to be coming up in the areas we want, in the next few months. So we might explore the option of making our own house from scratch. Anyone with ideas on the whole process, do drop me some suggestions:). I have been stalking the websites of some awesome modern and green architects in Seattle like Chris Pardo(Elemental), Brad Khouri(b9 architects) lately. If you know of other names architects/modern builders in the PNW, throw them in!
More Soups, one pot meals here. and Indian Bean curries here.
BTW, this chili is a great option to eat by the fireplace watching the playoffs today:). Go Hawks! I’ll fix up some Baked spicy Fries later.
This Chili is being shared at Ricki’s Wellness Weekend, Shine Supper club, Slightly indulgent Tuesdays, Allergy Friendly wednesdays
Black Eyed Pea Pumpkin Chard Chili. Glutenfree Vegan Recipe
Black Eyed Pea Pumpkin Chard Chili. Black eyed peas, pumpkin puree, herbs and spices make this a warming fall chili. Vegan Gluten-free Soy-free Recipe
Ingredients Â
- 1 tablespoon Olive oil
- 1 Jalapeno or Serrano pepper, use less or more to taste
- 2 bay leaves
- 1/4 cup chopped onion
- 1/4 cup chopped leek, optional
- 4-5 cloves of garlic chopped
- 2 large Chard leaves chopped , or other greens of choice
- 2 medium tomatoes, chopped
- 1 teaspoon cumin powder
- Dried or fresh herbs, I used 1/2 tsp dried oregano, 2 teaspoons dried basil, 2 teaspoons fresh thyme
- 1 teaspoon red chili powder, optional
- 1 cup Pumpkin puree or use chopped pumpkin
- 1 cup soaked Black eyed peas, about 1/2 cup dry, rinse and soak 2 hours (or 1 cup canned) or other beans of choice
- 2 -2.5 cups water
- 1 teaspoon salt
- Variations: Add veggies like celery, corn, bell peppers. Add other beans like kidney, garbanzo, black and more.
InstructionsÂ
- In a deep saucepan, add oil and heat over medium heat.
- Add bay leaves, peppers, onion and leek and saute until translucent. For Oil free version saute in vegetable broth.
- Add garlic, chard leaves, and cook for 5 minutes.
- Add in the spices, herbs and tomatoes and cook for another 5 minutes until tomatoes are a bit mushy.
- Add in the pumpkin puree, black eyed peas, water and salt and mix.
- Cover partially and cook on low heat for 1-1.5 hours. Stir a few times in between.
- Taste and adjust salt and spice. add lemon juice for tang if needed.
- Cook without cover for a few minutes if too runny, till desired consistency is achieved.
- Serve hot topped with vegan butter/cream, chopped cilantro with Crackers, bread or garlic rolls.
- Alternatively, add the cooked onion tomato mixture and the rest of the ingredients to a slow cooker and cook according to instructions. 4-5 hours.
Notes
Nutritional values based on one serving
Nutrition
Calories: 457kcal, Carbohydrates: 75g, Protein: 24g, Fat: 9g, Saturated Fat: 1g, Sodium: 737mg, Potassium: 1785mg, Fiber: 17g, Sugar: 14g, Vitamin A: 23860IU, Vitamin C: 52.2mg, Calcium: 304mg, Iron: 18.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
this looks lovely!
I adore pumpkin in chili, but I think I adore the bread you made with the pumpkin leftovers even more. It’s a good thing I wasn’t viewing other blogs during my challenge. I would have never been able to withstand that pumpkin bread, my resolve isn’t that strong!!
Just made this. . It tastes wonderful, but it pretty runny – could the water measurements be off possibly? Thanks!
Thanks Adrienne. Glad that you liked it! I had covered the pan partially and cooked it on open flame in the end for a few minutes. Most of the water evaporated. I wrote fully covered in the intructions so maybe thats why it stayed runny. Sorry about that. I changed the instructions to partially covered.
Oh your chili looks delicious!!! What a great idea to add black eyed peas, I bet they were a lovely addition to the chili:-) I love spicy dishes, so the serrano chili sounds perfect to me:-) Hugs, Terra
the seranno adds a bit of heat which i love in my chili:)
I welcome pumpkin recipes at any time of the year- this looks like a fantastic way to use it!
The photography in this post is simply breathtaking. That first picture is stunning!
Thanks Kristy! I still take way too many pictures:)
I put pumpkin in my chili all the time! love the idea of the black eyed peas too. Yum!
What a unique take on chili! I can imagine the black eyed peas and pumpkin being wonderful together. You may be late to the pumpkin party, but I totally am too. In fact, I don’t think I’ve had anything pumpkin since the holidays of 2011!! How that happened is beyond me. It just passed me by this year. Good luck on the house front!
Thanks Cadry. the blacke yed peas do work well with the pumpkin!
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Richa, such a coincidence, I came across GoodSpeed Architecture while looking for some green art for my home. Not sure if they meet your requirements, but their website looks promising 🙂
As always, thanks for sharing the recipe, it is mouth watering.
Thank you Snehal. I will look them up!
Eine einfaches aber köstliches Chili, ich verwende frische Kürbis und gebe noch ein wenig Zimt dazu.
Für Kürbis ist es nie zu spät, für mich könnte es das ganze Jahr über Kürbis Saison sein!!!
Viele Grüße wünscht Jesse aus Berlin
Thanks Jesse. Cinnamon would definitely do wonders for the flavor!