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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A different but very healthy and tasty chili. I use a Hokkaido pumpkin (Red Kuri Squash), which is the most common here in Denmark. *Note* if you are using Marmite, then do not add salt before tasting... Ingredients:
2 cups pumpkin, peeled and cut into 1/2-inch cubes |
1 red bell pepper, grated |
1 yellow bell pepper, grated |
3/4 lb veggie crumbles (mince meat substitution) |
2 (15 ounce) cans tomato sauce (passata) |
1 cup orange juice, freshly squeezed |
2 -4 garlic cloves, crushed |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can kidney beans, drained |
1 tablespoon chili powder |
1 tablespoon unsweetened cocoa powder (or to taste) |
2 teaspoons marmite (optional) |
1 -2 teaspoon raw sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon allspice |
salt and pepper, to taste |
Directions:
1. Combine all ingredients, except beans, in a large saucepan. Bring to a boil, then lower heat and let simmer for about 30 minute (stirring occasionally).
2. Taste, add more spices if you like.
3. Add beans. Simmer for 1-2 hours.
4. Serve and enjoy!
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