Pumpkin Chili

Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.

The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based). 

1 onion

1-2 carrots

1 green bell pepper

1 tsp. olive oil

2-3 gloves of garlic

1 jalapeno

2 ½ tbsp. of chill powder

1 tsp. dried oregano

1 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1 can of diced tomatoes

2 ½ – 3 cups of pumpkin puree

2 cups vegetable broth

3-4 cups of cooked beans of your choice (black, pinto, kidney, white)

1 tbsp. lime juice

Toppings: cilantro, jalapeno, avocado, onion, cheese, sour cream, or tortilla strips

Start off by dicing up your onion, carrot and green bell pepper.

Coat the bottom of your pot with olive oil and sauté your veggies until they begin to brown and crisp up a bit.

Mince your garlic and jalapeno and throw those in next!

Add your seasonings, tomatoes, pumpkin, vegetable broth, and beans to the pot and simmer for about 30 minutes.

When you have tasted your chili and you are happy with it add your lime juice and serve with whatever toppings you want!

Tip:  If you like your chili more on the soupy side, add an additional cup or two of veggie broth – because it will soak up/thicken overnight.

As seen in Modern Grace Magazine