Pumpkin Chili Mole



Everyone knows what chili is right?  When you ask most folks what they put in theirs you typically hear beans, beef, tomatoes etc. 

But how do you make a meatless chili that is also filling and flavorful enough to satisfy those die hard meat lovers? 

By adding a few elements of mole sauce.  And beer.

Mole is a sauce that can vary greatly by ingredient list but typically involves chili and, yes, a bit of chocolate.   I know this can sound a little weird but what it adds isn’t necessarily sweetness; it provides a deep rich layer of flavor, and with the added full bodied beer, this makes for a pretty hearty meal. 

As for the pumpkin?  That was all me.  I can’t seem to get enough of it, especially when the weather gets cooler and the fall season settles in.  It is a bit sweet, adds tons of fiber, is low in fat and high in vitamin A.  But don’t tell the meat lovers about that part.

My meat eating, self proclaimed non-vegetarian hubby went in for two bowls and ate leftovers over some barley I had cooked up.

I feel enough has been said here.


Pumpkin Chili Mole
About 6 1-cup servings
Vegan, Dairy Free



Organic Ingredients


1 onion, diced
3 cloves garlic, pressed
14 sweet peppers or 2 bell peppers, chopped
1 hot pepper of choice, diced (optional) such as arbol
1 15 oz (425 g) can kidney beans
1 15 oz (425 g) can black beans
1 15 oz (425 g) can pumpkin puree (or butternut squash puree)
1 28 oz can fire roasted diced tomatoes
1 12 dark beer


Seasoning Mixture


1 tsp raw cacao powder (or unsweet baking cocoa)
1 Tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp chipotle powder


**Add salt to taste.  I didn’t add any as with the canned beans and tomatoes it was salty enough.


Directions


1. Heat a Dutch Oven or large stock pot over medium high heat; spray with cooking spray, add onions and peppers; saute about 7 minutes. Reduce heat to medium; add garlic; saute an additional 2 minutes.


2. Meanwhile mix spice mixture in a small bowl.


3. Add spice mixture to pot and all remaining ingredients; bring to a boil then reduce heat and simmer 45 minutes.

Nutrition Facts

About 6 1-cupServings
Amount Per Serving


Calories 250.9
Total Fat 1.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 765.5 mg
Potassium 720.3 mg
Total Carbohydrate 45.3 g
Dietary Fiber 14.2 g
Sugars 5.6 g
Protein 12.8 g


Vitamin A 118.2 %
Vitamin B-12 0.2 %
Vitamin B-6 14.2 %
Vitamin C 130.5 %
Vitamin D 0.0 %
Vitamin E 1.2 %
Calcium 8.6 %
Copper 18.0 %
Folate 40.5 %
Iron 22.7 %
Magnesium 21.6 %
Manganese 33.1 %
Niacin 7.7 %
Pantothenic Acid 4.9 %
Phosphorus 21.4 %
Riboflavin 11.6 %
Selenium 4.1 %
Thiamin 20.4 %
Zinc 9.9 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


About DHCooks

I’m Dawn – My mission is to cultivate your wellbeing in mind, body and spirit through drool-worthy plant-based recipes and a special offering - my revolutionary, 100% real food, diet (and life!) reset program.


Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

One thought on “Pumpkin Chili Mole