The website Bad Manners has great, simple vegan recipes. I’ve alternated making my Mom’s Chili with a version of their Pumpkin Chili for cold-weather dinners for at least four years.
So why “Dickinson” as the name for the adaptation? That’s the variety of winter squash used in canned pumpkin. This is a half-hour chili, not a long-simmered one.
- 2 cups vegetable broth or water
- 1 large onion
- 1 medium carrot
- 1 green bell pepper
- 2-3 cloves garlic, minced
- 1 can (10 oz.) tomatoes with green chilies
- 2 15 oz cans beans, same or mixed such as black and red kidney, undrained, unrinsed
- 1 15 oz. can pureed pumpkin
- 1/2 cup coarse bulgur wheat, optional
- 1 Tablespoon soy sauce
- 2-3 teaspoons mild chili powder or taco seasoning
- 1 teaspoon whole or ground cumin
- 2-3 teaspoons oregano or Italian spice blend
- 1/4 to 1/2 teaspoon liquid smoke, optional
- 1/2 teaspoon salt and 1/2 teaspoon ground black pepper, to start
- Hot water
- 1 Tablespoon lime or lemon juice
- Put broth or water in large saucepan or Dutch oven and bring to boil.
- Cut onion, carrot and bell pepper into bean-size pieces and add to pot. Add nearly all the remaining ingredients — through salt and pepper — return to a boil, lower to simmer and cover.
- Cook, stirring occasionally, 15 or more minutes. Add some hot water to thin as needed to chili consistency.
- Chili is done when carrots and optional bulgur are soft. Taste, adding more salt and pepper if desired. Remove from heat, wait a couple of minutes, then add lime/lemon juice.
- Serve with the gang’s favorite chili toppings — chips, fresh chopped cilantro, catsup etc. Leftovers make great lunches.
Makes 4 generous servings.
Notes
- I keep low- or no-salt vegetable broth powder as a pantry staple from a natural food store. When needed, it’s 1 teaspoon per cup water.
- The carrot’s sweetness balances the other flavors. Using a big carrot though calls attention to itself. This is chili, not just another stew.
- The tomato-green chili blend is popularly Rotel, but other brands generally are fine. I prefer the mild to the original etc. as I can always add more heat, or set a bottle of hot sauce at the table. Also, I add a little warm water to the just-emptied cans of Rotel, pumpkin and the beans, to rinse and pour into the pot – no wasting all that goodness.
- Any winter squash is fine, fresh or frozen, but it must be cooked and pureed before adding. A pound or less. Do not use pumpkin pie filling.
- The bulgur wheat gives the appearance of ground beef and adds great texture to the chili.
- Optionally one could saute or braise the onion, carrot and bell pepper first, adding the garlic in the last 30 seconds. With all the other flavors swirling around, the mirepoix-like prep gets lost, to me.
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[…] from these are pretty obvious, but if you have an unused can of pumpkin puree, here’s Dickinson Chili for the long […]