(photo from Vegan Visitor where original recipe is posted)Where I live, in the Pacific Northwest, a storm blew through this week and it rained quite a bit, but the air continued to stay somewhat balmy, especially for how wet is was. Although, thinking of my husband who has been in Florida for work all week, maybe "balmy" isn't the right word.
Today the weather is sunny, but not warm. Looking over the valley below us, nestled between the pockets of fog, there is an ever changing patchwork in varying shades of vibrant autumn hues.
Fall is beautiful and the pictures I see through my window are changing daily. Ah, Autumn. (By the time I took this picture the fog had evaporated. Did I say "ever changing"?) Do you see Mt. St. Helens in the background to the right?
Last week my friend Julie C. posted a link to her blog for a delightfully seasonal Pumpkin Chili. Those of us who know her have the secret code to get in. But woe to you who do not! So I decided to post it here on my blog for this week's Soup's On! Saturday (If you are a first time visitor to this blog, you can read about Soup's On! Saturday here). Oh, and if you are looking for past week's recipes, I am working on a link list. Look over to the right, in my sidebar, for the links I have so far.
I made this chili this week and it was yummy. I had to adjust the spices because my (old) coriander was not fragrant or flavorful and did not provide any flavor at all. But I am a huge fan of cumin so didn't mind any extra cumin flavor.
Julie said she didn't have carrots, I didn't have celery when I made it. We both started with dry beans too. It turned out well for both of us. So don't be shy. If you have beans of any variety, dried or canned, and you have pumpkin, you can play around with this recipe. You can view the original recipe by clicking on the link under the picture above.
Would you please pray for my friend Elizabeth? She has recently found out about some health problems which are looming large. They have to make decisions about how to proceed with treatments, as well as how to deal with all of the challenges it may bring. Please pray for a miracle of healing, for peace and for clarity. And maybe you could even leave her an encouraging comment so she knows you are praying for her:)
Enjoy Julie's recipe below and then link your own, or email it to me so I can post it here.
Have a wonderfully cozy week. May you find rest in knowing you are being held by the Creator of the Universe.
Pumpkin Chili
2 Tablespoons Vegetable Oil
1 Onion, finely diced
2 Medium Carrots, peeled and finely diced
1 Stalk Celery, finely diced
3 cups Tomato Sauce
3 cups Fresh Tomatoes, skinned and chopped or 1 - 28oz can diced tomatoes
5 cups beans, soaked and cooked (I mixed red and pinto beans this time)
(could sub 2- 19oz cans beans, drained and well rinsed)
1/2 teaspoon Salt
Crack of Black Pepper, to taste
1/2 teaspoon Dried Thyme, scant
1 teaspoon Ground Coriander Seed
1 Tablespoon Ground Cumin
1 Cup Dice Pumpkin, roasted
Preheat the oven to 350ºF.
Clean and cube half a good baking pumpkin.
Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat.
Roast in the oven for about 30 minutes or until tender.
Heat the remaining oil in a large stockpot and add the diced onion, carrots and celery.
Sauté the vegetables until slightly softened and the onions are transparent.
Add the chopped tomatoes, sauce and spices then bring everything to a simmer.
Stir in drained, rinsed beans and continue to simmer for an additional 20 minutes or until the carrots are soft.
Add the cubed pumpkin.
7 comments:
I'm jealous of your view! Prayed for Elisabeth.
Em
Oops - I never did answer your question about the beans - the 5 cups were AFTER soaking and cooking. I soak & cook my beans in advance and freeze them to have handy for soups.
Also, this last time I made it, when I doubled it, I had to soak & cook my beans for the recipe. I ended up soaking & cooking one (1 lb) bag of beans and using the whole thing. That may give readers a better idea of how much if they aren't used to soaking their own beans. :D In other words - if you are starting from scratch and not doubling this chili recipe, use about 1/2 lb dried beans (1/2 bag).
This pumpkin chili sure looks interesting.... I am going to have to give it a try!
We sure have had the rain, haven't we? My DD lives in Orting and they were really concerned with the rising river there.... here in the puyallup valley, the trees along West Valley came down with the soggy ground... and yes, the temps remained warm... today as I look out over the valey the sun is not shining but it isn't dark either.. just over cast... I do love it when we can see our beautiful mountain!!!!! :) The color is not as vibrant as it was two weeks ago.. the trees are losing their follage fast.
The Northwest is the greatest place to live.
Will you please make this and ship it to me?
thanks so much for including me and asking prayer on my behalf. I am blessed by your spirit of care and your amazing soup recipe.
When I drove up to your house last week, I was so sad that you weren't there for me to gush about how much I loved every inch of your view, and in every direction. You live on such a beautiful hill. I really don't think I'm cracked up for the farm life, but you certainly make me consider it :-)
I will be posting the Butternut Squash soup recipe I served on Friday, but tomorrow... my laptop keeps giving me the blue screen of death. This is why I love my crock pot more than my laptop. :-)
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