Pumpkin is to fall, like Marcia is to the Brady Bunch.
Every time I login to my social media lately, it’s pumpkin this, pumpkin that, pumpkin, pumpkin, pumpkin, PUMKIN!!
What about all the other fall flavors? What about maple, and cinnamon, and nutmeg?
What about Jan?!
And really, enough with the pumpkin spice lattes already. Can we be done with those now?
I know, you’re probably thinking, why, if she’s supposedly sharing a pumpkin-flavored recipe right now, is she hating on pumpkin so much?
Well, I mean, OK. You’re right. I am being a bit harsh. But that’s just my middle sibling complex rearing its ugly head. (Nope that’s a lie, I’m the oldest, actually. I’m Marcia.)
But I admit it. I caved for the pumpkin craze. As much as Jan couldn’t stand all of the attention that Marsha got, at the end of the day she still loved her older sister. I mean, Marsha was a pretty, popular cheerleader after all. How could you not lover her, right?
And yeah, pumpkin really is kind of amazing for cooking with. So, at the end of the day, how could you not love it, right? Just everyone go ahead. Embrace fall. Embrace your siblings (young and old). And especially, embrace the pumpkin! (Except for pumpkin spice lattes. YUCK!)
Vegetarian Pumpkin Spice Chili
1/4 of a red onion, finely chopped
2 T olive oil
1 large red bell pepper, chopped
1/3 cup carrots, chopped
1/2 cup black beans
1/2 cup chick peas
1/2 cup pumpkin puree
1 tomato, chopped
1/2 cup veggie broth
1. In a large pan, heat the olive oil with a few dashes of nutmeg, cinnamon, and chili powder, then add the onion and saute until fragrant. (About 1-2 minutes.)
2. Add the peppers and carrots, heat for 3-4 minutes.
3. Add the pumpkin puree and stir. Pour in the vegetable broth, black beans, chick peas, and tomatoes. Add a few more dashes of nutmeg, cinnamon, and chili powder.
4. Bring the mixture to a boil, then lower the heat and simmer for 10-15 more minutes, adding more cinnamon, nutmeg, and chili powder intermittently. Mix everything together well and serve immediately.