Secret Ingredient Veggie Pumpkin Chili

A colorful bowl of chili to warm you inside & out

I've been feeling rather daring in the kitchen lately, with my results sometimes a raging success and other times naddasomuch! For instance, last week I decided to conquer the almighty kohlrabi and was super psyched to make some fritters... epic fail.

God loves a trier as they say, so tonight I took to the stove once again determined to master this rooted beast. As the weather has definitely told us loud and clear that it's winter here in Buffalo (see Snovember), there's no better dish for a frigid snowy evening than a piping hot bowl of chili. I wanted to incorporate the remainder of my kohlrabi/cook it into submission and also had an idea to make this vegan/veggie friendly. Also, I'm loving how pumpkin fills out a dish so thought hey what the heck let's throw some 'kin in there too. Now the ingredient list is a bit long and wild, but they're all whacked into just one pot so the recipe is easier than it looks! All in all, I think I've got a winner here. Take that, kohlrabi!

Garlic and the elusive Kohlrabi on the chopping board

Secret Ingredient Veggie Pumpkin Chili
Serves about 8

2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, smashed & chopped
1 medium or 1/2 large kohlrabi,cubed & softened
1 bell pepper (any color), seeded & chopped
1 green poblano pepper
1-3 tbsp chili powder (based on your spice preference)
1 tbsp chili pepper flakes
1 tbsp whole black peppercorns
1 tsp cumin
salt to taste
1 14-oz can red kidney beans
1 14-oz cannelini beans
1 14-oz diced tomatoes
1 28-oz can plum tomatoes
1 tbsp tomato puree
1 14-oz can pumpkin

Garnishes
(I used the below but feel free to dress the bowl up however you like!)
Avocado
Shredded Cheddar cheese
Light sour cream
cilantro, chopped

Thinking about the end at the start

In a large stock pot, heat the olive oil and throw in the onions, garlic and kohlrabi. Stir to get everything coated with the OO. Next, add the bell pepper and spices.

Get those lovely veg coated!

Like I said I was feeling fancy so for the poblano pepper, I channeled some Jamie Oliver and charred it over the flame of the stove before chopping up. Throw that in either way you prefer.

Pepper torture: chopped & charred

Rinse and drain the beans and add those to the mix.

Giving the beans a little shower

It's time for the tomatoes, so we're nearly there! Add all three of the paste, diced & plum, stirring to ensure the paste is mixed evenly. Add about a half cup of water and bring to a boil. Lower the heat and mix in the pumpkin. Now's the time to salt to taste, as well as check the heat level of the spices. Once you're satisfied, simmer for about 25 minutes.

Tri-tomatoes about to coexist reaaaall well

Pumpkin for a bit of sweetness & heart

Once simmered, ladle out and dress up the bowls with your favorite chili accouterments!