how to make pumpkin oil

HOW TO MAKE THE VERY BEST VEGETARIAN CHILI

Craving a hearty and flavorful chili that’s packed with plant-based goodness? Look no further! This guide will walk you through creating a truly exceptional vegetarian chili that’s sure to satisfy even the most ardent meat-lovers. We’ll explore the secrets to building a rich and complex flavor profile using a variety of beans, vegetables, and spices. 

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 large bell peppers, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (28-ounce) can fire-roasted diced tomatoes (do not drain)
  • 2 (4-ounce) cans roasted green chiles (undrained)
  • 3 (15- to 15.5-ounce) cans of beans (such as pinto, black, kidney, cannellini, or garbanzo), drained and rinsed
  • 1 to 2 cups low-sodium vegetable broth, divided
  • 1 (15-ounce) can whole kernel corn, drained

SERVING SUGGESTIONS

  • Sliced avocado
  • Lime wedges
  • Shredded cheddar cheese
  • Toasted pumpkin seeds
  • Fresh cilantro leaves and tender stems
  • Pickled red onion
  • Sliced jalapeño
  • Sliced radishes

Equipment:

  • Large pot
  • Fine-mesh sieve or strainer

INSTRUCTIONS

  • Heat the Oil: In a large pot, heat the olive oil over medium heat until shimmering.
  • Cook the Veggies: Add the diced onion, bell peppers, carrots, celery, and minced garlic to the pot. Stir occasionally and cook for 8 to 10 minutes until the vegetables are just tender.
  • Add the Spices: Sprinkle in the chili powder, cumin, oregano, kosher salt, black pepper, and cayenne pepper. Stir well to coat the vegetables evenly.
  • Add the Tomatoes, Chiles, Beans, and Broth: Pour in the fire-roasted tomatoes with their juices, roasted green chiles, drained beans, and 1 cup of the vegetable broth. Stir everything together.
  • Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 to 40 minutes, stirring occasionally. Continue simmering until the chili thickens to your preference. If you like a thinner chili, you can add up to 1 cup more broth.
  • Stir in the Corn: Add the drained corn and stir to combine with the rest of the ingredients.
  • Serve: Ladle the chili into bowls and serve with your choice of toppings, such as sliced avocado, lime wedges, shredded cheese, cilantro, and more.

Recipe Notes:

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

ROAST PUMPKIN AND LENTIL SALAD

This Roast Pumpkin and Lentil Salad is a hearty, nutritious, and wholesome fall dish that can be enjoyed warm or cold. Plus, it’s both plant-based and gluten-free!

It’s hard to believe that sweater weather still hasn’t arrived in our country, especially with the unseasonably warm temperatures we’ve been experiencing. Wearing a t-shirt in November? It feels almost unreal!

Before the chill sets in, let’s savor a few more fresh, seasonal dishes like this vibrant Roast Pumpkin and Lentil Salad.

INGREDIENTS

  • 400 grams cooked brown lentils
  • 500 grams pumpkin
  • 100 grams baby spinach
  • 1 red onion
  • Olive oil
  • Salt & pepper
  • Fresh thyme

Toppings:

  • 3/4 cup pecans
  • 1/4 cup pumpkin seeds
  • 1 tbsp maple syrup
  • Salt & pepper to taste
  • 1/2 tsp cinnamon

Dressing:

  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 4 tbsp olive oil
  • 1 garlic clove, minced

INSTRUCTIONS

Cook the Lentils: If using dry lentils, rinse about 100 grams under running water, then cook them in salted water for 30-40 minutes, or until tender. Alternatively, use 400 grams of pre-cooked canned lentils, draining and rinsing them well.

Prepare the Pumpkin: Preheat the oven to 200°C (390°F). Line two baking trays with parchment paper. Slice the pumpkin into cubes, removing the seeds, until you have about 500 grams. Arrange on a large tray, drizzle with olive oil, and season with salt, pepper, and thyme. Roast in the oven for 20 minutes, or until the pumpkin is tender and lightly caramelized at the edges. Once done, remove from the oven and set aside. Reduce the oven temperature to 160°C (320°F).

Toast the Toppings: Roughly chop the pecans and pumpkin seeds. Toss them with maple syrup, salt, pepper, and cinnamon until well-coated. Spread them out on a smaller baking tray and roast in the oven for 15 minutes at 160°C (320°F), or until golden brown and fragrant. Once baked, set aside to cool.

Make the Dressing: In a jar, combine the apple cider vinegar, maple syrup, olive oil, and minced garlic. Secure the lid and shake well until the dressing is emulsified.

Wilt the Spinach: Heat a small amount of olive oil in a pan over medium heat. Add the baby spinach and sauté until wilted.

Assemble the Salad: In a large bowl, combine the cooked lentils, sautéed spinach, roasted pumpkin, and sliced red onion. Drizzle with the dressing and toss everything together. Top with the toasted pecans and pumpkin seeds.

Serve: Serve immediately or refrigerate for up to 3 days.

NUTRITION INFORMATION (PER SERVING)

  • Calories: 336
  • Total Fat: 22g
    • Saturated Fat: 3g
    • Unsaturated Fat: 18g
  • Cholesterol: 0mg
  • Sodium: 212mg
  • Carbohydrates: 31g
    • Fiber: 9g
    • Sugar: 10g
  • Protein: 9g

This colorful and nourishing salad is a perfect way to celebrate fall while keeping things light and healthy.