Smoked Pumpkin Chili
  • 1 medium to large cooking onion, chopped
  • 3 large cloves of garlic, chopped
  • 1 tbsp olive oil
  • 2 cans (or one large can) of dark kidney beans, drained and rinsed
  • 1 can of low-sodium corn kernels, drained and rinsed
  • 1 large (28 oz) can whole peeled tomatoes, keep the juice
  • 1 can pumpkin puree
  • 1 cup vegetable broth (or beer of choice)
  • 1 tbsp smoked paprika (or regular)
  • 1 tsp black pepper
  • ½ to 1 tsp sea salt
  • 10 to 15 sage leaves (optional)
  1. In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.
  2. Pour in the pumpkin puree and vegetable broth and mix.
  3. Pour in the can of whole tomatoes (with the juice). Mix again.
  4. Add the kidney beans and corn kernels. Season with the paprika, black pepper and salt.
  5. Bring mixture to a boil, stirring occasionally. You'll want to use a spatula or mixing spoon to crush the whole tomatoes a bit. Keep them chunky, but try to crush each one a couple times to distribute evenly.
  6. Lower the heat to a simmer and cover. Cook for 45 minutes. Again, stir occasionally.
  7. Add in the sage leaves. Cook at a low simmer for another 15 minutes.
Recipe by at