Pumpkin Weeknight Recipes - Vegan Chili & Ancient Grain Pumpkin Cornbread
Category
Dinner/Side dish
Author:
Joy Carrozza
Can't get enough pumpkin? Here are 2 new recipes to try!

Ingredients
1 28oz can Diced Tomatoes
1 15oz can Tomato Sauce
1 Can Each Kidney Beans, Black Beans, Pinto Beans
1/2 Onion, diced
2 cloves garlic, minced
1 Bell pepper, diced
Jalepeño to taste (I used one little guy)
2 Tb Chili Spice (see my recipe below)
Optional: Kernels from 2 Ears of Fresh Corn
Cilantro for garnish
1 tsp Garlic Powder
1 tsp Onion Powder
1 Tb Ancho Chili
1 Tb Cayenne Pepper
1 tsp Paprika
1 tsp Celery Salt
1 tsp Cacao Powder
2 tsp Italian Seasoning (or Oregano)
2 Tb Nutritional Yeast
1 Tb Golden Mellow by Your Super(alternative: 1/2 tsp each of cinnamon & turmeric)
https://yoursuper.krym8q.net/ezrR615% code: SUPER-JOY15
1 1/4 C AG Flour 1
Add To Cart3/4 C Cornmeal
1/4 C Coconut Sugar
1 Tb Baking Powder
1 tsp Salt
https://yoursuper.krym8q.net/ezrR6 Tb Golden Mellow Mix by Your Super
1/2 C Avocado Oil
1/4 C Vegan Mayo
Flax Egg Substitute (2 Tb Ground Flax + 6 Tb water, let sit for 30 min)
3/4 C Coconut Milk (from can)
1/2 C Pumpkin Purée
2 Tb Vegan Butter, melted in Cast Iron pan
Vegan Pumpkin Chili
Joy's Chili Spice Mix
Ancient Grain Pumpkin Cornbread
Directions
First, make your Flax Egg Substitute by mixing ground flax with water, let sit for 30 min
Note: Make your Chili Spice Mix by combining all ingredients & store in mason jar
Vegan Pumpkin Chili
In a dutch oven over high heat with bit of Avocado or EVOO, sauté onion, bell pepper, jalepeño until caramelized and lastly add garlic (make sure not to burn)
lightly salt & pepper
Add drained beans, pumpkin puree, chili spices & both diced tomatoes & sauce. Cover (slightly off for steam to escape), lower heat & let cook for 30-45 min while you make the Pumpkin Cornbread.
Note: Add corn if using.
Ancient Grain Pumpkin Cornbread
Preheat oven to 400º
Melt 2 Tb Vegan Butter in Cast Iron Skillet
Mix Wet Ingredients together.
Mix Dry Ingredients in separate, larger bowl.
Add Wet Mixture to Dry & mix to just combined (Don't over mix!)
Add to hot cast iron skillet - be careful!
Smooth top & Bake for 30 min
Let cool for 10-15 min before cutting
Recipe Video
Recipe Note
Top your chili with a sprinkling of vegan cheese or a dollop of vegan sour cream
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