It’s getting a little “chili” outside


Happy Day-After-Halloween, mi amigos! I hope you all had as much fun as I did dressing up and stealing, err I mean asking politely for treats from all your neighbors and friends. I came home with a whole pillowcase full of yummy candies and chocolates, all of which I won’t be able to consume myself but can possibly use in the form of bribery towards mi mama and papa in the near future. Can we say, I’ll trade ya a Kit Kat and a bag of Sweet Tarts for a couple of carrot sticks and maybe a few scratches by my batookus.

So last night before leaving the house to go trick-or-treating, I decided it would be a good idea to whip up a big ol pot of chili to have ready and waiting for mi padres when we all returned from being out in the “chili” weather. And boy oh boy did it end up being a hit with the two of them. Mi mama was especially overjoyed when she discovered the secret ingredient I added to the pot in hopes of not only enhancing the yummy flavor, but also bumping up the amount of vitamins and nutrients– canned pumpkin puree. Whodda thought, right? Well actually, I should point out that she was overjoyed up until she discovered I had used up half of one of the 28 oz cans of pumpkin from her most recent Costco stash. I think she’s convinced there’s going to be a pumpkin drought sometime soon and she’ll no longer be able to maintain her lovely orange tan. Or she’s just a little overly-dramatic sometimes…

Now the version I made of this chili is completely vegetarian, but for all you carnivorous meat-eaters out there, you could totally add some ground beef or turkey to it if you wanted… although I think if you had tasted mine last night, you would agree it was not at all needed or missed. Befriend the cow, don’t eat the cow.

Three Bean Pumpkin Chili

2 tsp canola oil

1 large yellow onion, chopped

3 garlic cloves, minced

1 large bell pepper (any color), diced

1 large zucchini, diced

3 cups vegetable broth

15 oz can pumpkin puree

14.5 oz can diced tomatoes, undrained

1 can each, black beans, kidney beans and pinto beans, rinsed and drained

1 tbsp cumin

1 tbsp chili powder

2 tsp dried oregano

1/4 tsp red pepper

salt and pepper, to taste

6 oz can tomato paste

sour cream, shredded cheddar cheese (optional)

*If you are adding ground meat, use about 1 lb and add it in during the first step of the cooking process.


1) Saute onion, garlic, bell pepper and zucchini in the oil in a large pot or Dutch oven over medium heat until softened, about 7 minutes.

2) Add all other ingredients to pan except tomato paste, sour cream and cheese. Stir well to combine, bring to a boil, lower heat to simmer and cover. Allow to cook 20 minutes.

3) Add tomato paste and allow to simmer on low 10 more minutes or until you are ready to eat.

4) Ladle into serving bowls, top with sour cream and cheese and enjoy!

So easy, so yummy and oh so full of fiber. Note: If you’re not use to eating this amount of beans all in one sitting, I would recommend a small dose of Bean-o and maybe a nice walk around the neighborhood after dinner. Your friends, family and especially your spouse, will thank you.

Well now the time has come for me to bid you adios. I have a hankering for a carrot and a whole bowl of goodies to tempt mi mama with.

TeenyLittleSuperHero to save the day!


4 responses »

    • Please do and then let me know how it turns out. You could make your own Sweet Mama squash puree and use that instead of the pumpkin… hint hint

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