Vegetarian Pumpkin Chili with “Meaty” Sweet Potato Chunks

I forgot to get a final photo before it was gobbled up - but here is one in process

I was the co-hostess of a beautiful women’s event on Saturday, and since it’s January I wanted to make a hearty stew to warm our bellies. A lot of my friends are vegetarian or vegan, and our guest of honor is allergic to gluten, so I decided that I better invent something to fit all that criteria. That’s when I came up with this amazing (if I do say so myself) chili recipe!

I actually used about double the amount of chili powder than I list in the recipe, but it was too spicy for my taste. A couple of folks who really like heat raved about the spiciness, but I suggest you start with the amounts I have below and adjust according to your preference.

Anyway, here’s my new creation! If you cook it, please let me know what you think:
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Vegetarian Pumpkin Chili with “Meaty” Sweet Potato Chunks
Makes about 3 quarts of chili

INGREDIENTS
Sweet Potato Chunks:
1 sweet potato, cubed (about the size of dice)
1 tbsp olive oil
¼ tsp salt
½ tsp pumpkin pie spice
¼ tsp chili powder

Chili Pot:
1 tbsp olive oil
1 tsp cumin
½ tsp chili powder
½ tsp pumpkin pie spice
salt to taste
1 green or sweet red pepper, diced
1 large sweet onion, diced
4 oz mushrooms, sliced (I like mini bellas) and sautéed in 1 tsp olive oil
15 oz can tomato sauce
15 oz can diced tomato
15 oz can red kidney beans or black beans, drained and rinsed
15 oz canned plain pumpkin
7.5 oz  can chipotle peppers adobo sauce (using less than full can)
2 cups frozen corn
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DIRECTIONS

Baked Sweet Potato Chunks:
Mix sweet potato, oil and seasoning in a large bowl
Spread on parchment paper
Bake at 400° for 20 minutes
Use a spatula to mix / flip potato cubes
Bake for additional 10 minutes
Pull out of oven and allow potatoes to cool and firm up before adding to chili

Chili Pot:
In a large pot (at least 4 quarts) warm 1 tbsp olive oil
Add diced pepper, onion, and sprinkle of salt
Saute until peppers are softened and onion pieces become translucent (not browned)

Add sautéed mushrooms with juice
Add canned tomato, beans, and pumpkin
Chop up 2 large chipotle peppers and add to pot along with 1 tsp adobo sauce
Mix in seasoning and add salt to taste

Let simmer on low for 1 hour, stirring occasionally
Taste and adjust seasoning / spice according to your preference
Mix in frozen corn and baked sweet potato chunks

Let simmer for another 30-60 minutes

Serve warm. I like to garnish with a dollop of sour cream, especially if I made it extra spicy.
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