Wowie! This chili's gonna knock your socks off! You're getting my go-to people (and tummy) pleasing pot of pumpkin yumminess! This recipe combines the most coziest things in the world (pumpkin and CHILI) in a 1-pot meal that'll leave you satisfied for hours. With the black beans as well as tempeh, this chili's not lacking in protein, and with the pumpkin pie spice, chili powder and sage, it's not lacking in flavor, either. Be sure to watch through the end to see my favorite way to top it that gives it even more awesome texture. :-) Sunday Night Football eating will never be the same. --------- THE RECIPE! Serves 7ish 2 tbsp coconut oil, divided into separate tablespoons 1 sweet white onion, chopped 4 garlic cloves, minced 1 tsp salt, plus a few additional pinches 1 package tempeh 1/2 tsp + 1 tsp chili powder 1 bell pepper (any color), diced 1 zucchini, chopped 1, 15-oz can pumpkin puree 1, 28-oz can diced tomatoes, with juice 1/2 tsp pumpkin pie spice 1/2 tsp dried sage 2, 15-oz cans black beans, drained and rinsed 1 cup frozen corn In a large stock pot, add 1 tbsp coconut oil and melt it over medium heat. Once the oil is heated a little, add the cup of onion, the 4 minced cloves of garlic and 1 pinch of salt. Sauté all that together on medium heat until the onions become translucent and really soft. Meanwhile, while the onion mixture is cooking, melt 1 tbsp coconut oil in a sauté pan over medium heat. Break up the package of tempeh with your fingers and add that to the sauté pan. Mix in 1/2 tsp chili powder and a pinch of salt and sauté on medium heat until a little browned. While the tempeh cooks, go back to your stock pot with the onions and add in the chopped bell pepper. Sauté that for a minute or 2. Then add the chopped zucchini and sauté that for another minute. Now add in the can of pumpkin, the can of diced tomatoes with their juice, 1 tsp chili powder, 1/2 tsp sage, 1/2 tsp pumpkin pie spice and 1 tsp salt. Stir all that together. Now the tempeh should be perfectly cooked. Add that to the large pot and mix everything together again. Add the drained black beans and the cup of frozen corn and mix everything together really well. Cover the pot and turn the heat up to high until the chili starts to boil (rapidly bubbles). Once boiling, turn the heat down so the chili simmers (lightly bubbles). Simmer for 30 minutes. Serve and eat! (Best served over cooked quinoa or brown rice. Also awesome to add chunks of avocado and a handful of crushed baked tortilla chips!) ---------- If you liked this video, please please pretty please subscribe to the Party In My Plants YouTube page! and follow Party In My Plants on Twitter: https://twitter.com/partyinmyplants and like Party In My Plants on Facebook: https://www.facebook.com/partyinmyplants and hang out with Party In My Plants on Instagram: http://instagram.com/partyinmyplants and party hard on http://www.partyinmyplants.com
tom365: A can of pumpkin pure?!?! Why not boil some fresh butternut squash in with the other ingredients? Sorry, just seems odd to me that you'd use a can rather than the real thing.
Malik W: I love your energy!! My mom is making chili today and I know what I will be making 😃
kaetlin rollison: This was amazing!! ,made it tonight.
Kamisha Sidibe: Can I freeze this if its not eaten right away?
Kamisha Sidibe: Yummy, making this today!!
Ramon C: Okay....you won me over!!! Making this tomorrow!!!
Deanna Agema: Minus the corn and this looks fabulous.
PB is Life: Subscribed!!!!, I like your personality :)
Deborah Flynn: yum, do you deliver? This with your kale salad and it's a real party!!
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