(Vegan) Pumpkin Chorizo Chili

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Cold weather is not my forte.

I’m much too fond of basking in the sun—and of wearing flip flops and tank tops!

However, I have started to embrace fall as well, for a few reasons: EVERYTHING pumpkin (yes, I’m one of those people), cute boots, and snuggling near a fire.

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The idea to put pumpkin in chili totally made my heart happy!

I am a lover of comfort food and chili is high on that list!

I also like spicy, so I knew my version would be sure include a little of that, too!

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I have become a huge fan of doing chili in an electric pressure cooker, which cooks things much like an instant pot does.

This way it takes way less time but explodes with all the flavor of being done in a slow cooker!

I know there are about a million ways to make a million different versions of chili…

However, when a chili maxes out on flavor, scratches that comfort food itch, and only needs ten ingredients....well I’d say that’s a winner, winner, chili dinner!

Haha. Oh yeah, I’m corny too. 😉


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Here are my ten ingredients:

1. pumpkin purée

2. black beans

3. bag of frozen peppers + onions

4. vegan chorizo (I used Trader Joe’s brand)

5. beer, medium ale

6. crushed tomatoes

7. chili powder

8. ground cumin

9. oregano

10. macaroni noodles

salt, pepper + grapeseed oil (“free” ingredients)


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And without further ado, below is the recipe for (Vegan) Pumpkin Chorizo Chili. Hope you love it and find yourself enjoying a bowl while curled up by a fire.

P.S. If you’re like me, you bought more than one bottle of beer to enjoy drinking with the chili!

 

(Vegan) Pumpkin Chorizo Chili

Ingredients:

  • 1 to 2 tablespoons grapeseed oil
  • 12 ounces vegan chorizo
  • One 12-ounce bottle beer, medium ale
  • 2 cups uncooked elbow macaroni noodles
  • One 15-ounce can pumpkin purée
  • One 14-ounce can crushed tomatoes
  • One 14-ounce can black beans, drained + rinsed
  • One 12-ounce bag frozen peppers + onions
  • 2 tablespoons chili powder
  • 2½ teaspoons oregano
  • 1½ teaspoons ground cumin
  • 1 to 1½ teaspoons sea salt
  • ½ teaspoon black pepper

Directions:

  1. Heat the oil in the pan of an electric pressure cooker on the meat setting, then add the chorizo and sauté until it is heated through—about 3 to 4 minutes.
  2. Add the beer to the chorizo and stir, scraping the bottom of the pan to deglaze it.
  3. Add 2 cups of water (or substitute vegetable broth if you have it and aren’t restricted to ten ingredients!), the noodles, pumpkin purée, tomatoes, black beans, peppers and onions, chili powder, oregano, cumin, salt, and pepper, stirring well to combine all ingredients.
  4. Place the lid on the pressure cooker and change the setting to soup/stew, cooking at this setting for 10 minutes. Carefully release the pressure on the lid and remove it once the mixture has finished steaming.
  5. Stir the chili well and adjust the seasonings if necessary. Enjoy!
: @bluebirdandblackberries

: @bluebirdandblackberries

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