Pumpkin Chili

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

When the winds begin to blow a little cooler, we know football season is near.

This vegetarian crock pot pumpkin chili recipe is perfect for autumn and football season! This hearty, budget friendly vegetarian chili recipe uses cans from the pantry. It is budget friendly and easy to keep on hand. It is a meal that is quick to make and easy to keep on hand. The black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It's perfect as a stand alone meal, or served over baked potatoes or chips.

We have been looking forward to football season all year! “Football” was one of my son’s first words, and for a long time, it was the only thing that he ever saw on tv.

No exaggeration: at only 11 months-old, he was completely devastated one evening when he asked for football and we had to explain that the season was over.

 

Home of the K-State Wildcats, my alma mater, Bill Snyder Family Stadium sits practically at the end of my driveway. There is no missing the excitement from our house. The neighborhood becomes packed with cars and purple fans.

In fact, in our location, we very easily can go from having no Saturday plans to having a crowd of hungry people over. That is why I like to keep a hearty, budget friendly vegetarian chili recipe on hand at all times.

This is one of those kinds of recipes that is cozy and filling, but you can make it without missing a single down. It is a recipe that is quick to make and easy to keep on hand.

Now a vegetarian recipe might not be the hearty football food that your family might expect. However, the black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It’s perfect as a stand alone meal, or served over baked potatoes or chips.

It also goes perfectly with this pumpkin cornbread recipe!

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Pumpkin Chili

Servings 8

Ingredients

  • 2 15 oz cans black beans rinsed
  • 1 15 oz can corn rinsed
  • 1 15 oz can pumpkin puree
  • 1 1/2 tsp chili powder
  • 1/2 tsp onion powder (or 1 small onion, diced)
  • 1 tbsp cocoa powder
  • 1 tbsp brown sugar
  • 1 1/2 tbsp better than bouillon vegetable base
  • 2 cups water

Instructions

  1. -Combine all ingredients in a large sauce pan
  2. -Cover, and simmer over a low heat for 20 minutes
  3. -Ladle into bowls. Top with favorite toppings and enjoy!

Recipe Notes

Can easily be cooked or kept warm in a crock pot! Just mix ingredients together about an hour before game time, and keep on a low setting. Turn to "keep warm" setting after 1 hour.

This vegetarian crock pot pumpkin chili recipe is perfect for autumn and football season! This hearty, budget friendly vegetarian chili recipe uses cans from the pantry. It is budget friendly and easy to keep on hand. It is a meal that is quick to make and easy to keep on hand. The black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It's perfect as a stand alone meal, or served over baked potatoes or chips.

Garlic Salsa

Latest posts by Brohgan Dieker (see all)

This recipe for red salsa leaves out one key traditional ingredient: onions. What’s left is a sweet, tangy blend and a spicy kick that can be adjusted to taste. Fresh ingredients–summer tomatoes, fresh cilantro, lime, fresh garlic–are the key to transforming this recipe from similar-to-jarred into “restaurant quality.” (As my cousin put it. Thanks again, lady!).  Best of all, it only takes a few minutes to make and requires almost no chopping!

This recipe for red salsa leaves out one key traditional ingredient: onions. What’s left is a sweet, tangy blend and a spicy kick that can be adjusted to taste. Fresh ingredients–summer tomatoes, fresh cilantro, lime, fresh garlic–are the key to transforming this recipe from similar-to-jarred into “restaurant quality.” (As my cousin put it. Thanks again, lady!). Best of all, it only takes a few minutes to make and requires almost no chopping!

My grandmother has been known for her gigantic tomato collection for decades.  Ceramic tomatoes, Campbell’s tomato soup signs, tomato shaped mugs, tomato salt and pepper shakers of all sizes, tomato cutting boards, tomato magnets, and so much more decorate every surface her sunny country kitchen.  Now that she’s preparing to sell the farm, my sister, my mother, and I have been photographing and cataloging a lifetime of tomatoes piece by piece.

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My grandpa was known in the family for his love of eating tomatoes.  Maybe that inspired her collection?  I have never asked.

Confession: despite the family history, honestly, I don’t really like tomatoes.  Years of training keeps me from not picking them off burgers and sandwiches.  Let me tell you, I am really the black sheep of tomato enjoyment in my mom’s side of the family.  I like looking at them.  I love the juxtaposition of grandma’s red tomatoes in front of her country green plaid wall paper.  I just don’t feel like eating them.

So when I received a pile of Roma tomatoes in my weekly produce co-op basket, I was less than thrilled…

…until the clouds above opened and the idea for this salsa floated down. Hallelujah salsa!

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I brought this salsa to my grandma’s house for Sunday dinner with the family, and they gobbled it up! (On Sundays only, dinner equals lunch, supper equals dinner. Local Kansas country colloquialism lesson for the day!)

This salsa is a hit!  I’ve had people asking for more!

Ingredients:

-3 garlic cloves

approximately 1/4 c fresh cilantro

-3 Roma tomatoes

-2 jalapeno peppers, seeded (leave seeds in for spicy salsa!! Ay-yay-yay!)

-1 tsp cumin

-1/2 tsp salt

-juice from half a lime (or the whole lime, because it’s yummy that way too)

 

Directions:

  1. Blend cilantro and garlic in a food processor until finely chopped.
  2. Add remaining ingredients and pulse food processor until uniform texture is achieved.  Easy!
  3. Chill and serve cold as dip for chips or a topping on any Mexican flavored dish.  Be prepared for it to disappear quickly!

Creative option:

Adjust to your taste.  If it’s too spicy, add more tomato.  If it’s too bland, add the jalapeno seeds.  If you don’t like cilantro, well, I don’t understand people who don’t like cilantro. But, we can overcome our differences and still be friends, ok?

Side note! For me, I’ve learned that my dislike of tomatoes is limited to heirloom tomatoes.  Even though it seems like the opposite should be true, heirloom tomatoes are the type of tomato that embraces that watery, bland flavor that you find placed on a fast food burger.  The newer strands of tomatoes that have been developed in recent years highlight the acidity and provide actual flavor.  But, I know this is a controversial opinion… you heirloom tomato people are crazy about your watery tomatoes.  Look at it this way: I’m just leaving more available for you to eat!

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Garlic Salsa

This recipe for red salsa leaves out one key traditional ingredient: onions. What’s left is a sweet, tangy blend and a spicy kick that can be adjusted to taste. Fresh ingredients–summer tomatoes, fresh cilantro, lime, fresh garlic–are the key to transforming this recipe from similar-to-jarred into “restaurant quality.” (As my cousin put it. Thanks again, lady!). Best of all, it only takes a few minutes to make and requires almost no chopping!

Ingredients

  • -3 garlic cloves
  • approximately 1/4 c fresh cilantro
  • -3 Roma tomatoes
  • -2 jalapeno peppers seeded (leave seeds in for spicy salsa!! Ay-yay-yay!)
  • -1 tsp cumin
  • -1/2 tsp salt
  • -juice from half a lime or the whole lime, because it's yummy that way too

Instructions

  1. Blend cilantro and garlic in a food processor until finely chopped.
  2. Add remaining ingredients and pulse food processor until uniform texture is achieved.  Easy!
  3. Chill and serve cold as dip for chips or a topping on any Mexican flavored dish.  Be prepared for it to disappear quickly!

Recipe Notes

Adjust to your taste.  If it's too spicy, add more tomato.  If it's too bland, add the jalapeno seeds.  If you don't like cilantro, well, I don't understand people who don't like cilantro. But, we can overcome our differences and still be friends, ok?