It is a very rainy, blustery fall day in Maine.

I love soup, stew, chili and chowder on days like this. Most of the time they are easy peasy, and if they required longer cooking times they pretty much do it on their own with only an occasional stir and taste to check for seasoning perfection. You can even do them in the crock-pot which in my opinion is an invention that should recieve far more praise than it does. Love it! Last night I made a pot of chili that went together very quickly and tasted wonderful. This recipe makes a large pot of chili.


Chili with Quinoa and Pumpkin

1 T oil
1 large onion, chopped
1 green pepper, chopped
6 lg cloves garlic, minced
2 cups of your favorite ground beef substitute ( I used Gimme Lean ground beef style)*
2 1/2 T cumin
2 1/2 T chili powder
2 1/2 T oregano
2 T paprika
2 t basil
1 t crushed red pepper flakes (or as much as you like)
1/2 to 1 t cayenne pepper ( if you love it hot, double or triple it! * yikes*)
2 t cocoa powder
2 cups rich tasting veggie broth (could use water)
1 28 oz can crushed tomatoes
1 14 oz can diced tomatoes
5 cups kidney beans
1 cups corn
1 14 oz can pumpkin
1/2 cup quinoa

Saute onions, peppers and garlic and ground beef sub in oil until veggies are soft and ground beef sub is browned. (if things start to stick add a bit of water)
Add spices and saute for another minute. Add remaining ingredients and bring to a boil on med heat. Reduce heat to low and simmer with lid for about 30 minutes. The longer in simmers the richer it will taste.

* I used the gimme lean meat sub this time because I had some in the fridge but generally I use bulgur wheat for the texture of ground beef in my chili. 1 cup raw bulgur wheat combined with 1 cup boiling water or tomato juice. Let stand for about 15 minutes before adding to chili. Do not try and brown bulgur wheat.

Chili is very versatile. Add any veggies that call to you. I've added chopped carrots and celery many times, just saute with the other veggies. Also greens are great in chili. You get the added nutrients and for picky eaters you don't really tasted them in the chili. Use your imagination and go wild.