#10DaysofTailgate: Vegetarian Pumpkin Chili

A chunky vegetarian chili loaded up with beans, veggies, and pumpkin for some velvety smooth sauce. This soup makes a ton and tastes better the second day!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

TEAR! This is my last recipe for #10DaysofTailgate. Don’t forget to enter the giveaway… there are lots of great prizes, including one from Bob’s Red Mill. You’re probably pretty familiar with Bob already, but you can check ‘em out on Twitter, Facebook, Pinterest, and Instagram too. :) They sent me a bag of their 13 Bean Soup Mix and boy! was it good. Thanks, Bob! It had some of my favorite beans–black beans, lentils, pinto beans–along with some fun additions like black eyed peas and lima beans.

#10DaysofTailgate Sponsors

I have a few things to admit with this recipe, guys. First, I didn’t really make it vegetarian–I used chicken broth. Oops! But you can use vegetable broth if you want… I just wanted to call it a vegetarian chili. Second, it’s not nearly as pumpkiny as I would have liked. But that’s okay–the pumpkin adds a velvety smoothness to the saucy part of the chili… that may not actually be traditional chili because it has wild rice in it. Yum. But I wanted to call it a pumpkin chili so I did. Third, it’s addictive and may cause even non-bean lovers to swoon with delight because it’s chunky, tomato-y, pumpkin-y, and delicious!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

Is that okay with you? Good! Go grab half the contents of your pantry, fridge, and spice cabinet and make this chili NOW. You’ll be so glad you did! It’s extra delicious with lots of melty cheese on top. Thanks, Camilla, for hosting #10DaysofTailgate! Hope y’all have enjoyed it as much as I have!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

four years ago: Chunky Crock Pot Applesauce

Vegetarian Pumpkin Chili

  • Servings: 12
  • Time: 3 hours + overnight soak
  • Print

Ingredients:

  • 2 cups 13 bean soup mix
  • 1 – 15 ounce can pumpkin puree
  • 2 cups vegetable or chicken broth
  • 6 cups water
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 2 – 14.5 ounce cans diced tomatoes in tomato juice, undrained
  • 1 – 8 ounce can tomato sauce, no salt added
  • 5 teaspoons chili powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon paprika
  • pinch cinnamon
  • freshly ground black pepper, to taste
  • 1 cup wild rice, uncooked
  • cheese, for topping

Directions:

The night before you wish to cook, wash and sort beans to remove any small pebbles. Soak in a large bowl full of cold water. When ready to cook, drain and rinse beans.

Add all ingredients except rice and cheese to pot. Bring to a boil and reduce to a simmer, then cook uncovered for 90 minutes. After that time, add wild rice to the pot and let simmer until beans and rice are soft.

Serve with cheese on top!

Here’s what the rest of the crew brought to the table…

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm

Disclosure: I received a complementary bag of 13 Bean Soup Mix from Bob’s Red Mill as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

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#10DaysofTailgate: Cincinnati Turkey Chili

This delicious, smoky chili is so easy and full of flavor! Serve it alone, or Cincinnati-style over spaghetti for a fun twist!

Cincinnati Turkey Chili | thepajamachef.com #10DaysofTailgate

This week I’m sharing tailgate-style recipes as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! :)

#10DaysofTailgate Sponsors

I went to college in Ohio [yeahh Wittenberg!] and I remember the first time I was in the dining hall on chili night. Looking all around I saw people ladling chili on… what’s that… spaghetti! How bizarre, I thought, until I remembered that Cincinnatians [is that a thing? It is now!] eat their chili over spaghetti noodles. I thought it was really strange and didn’t try it for a few years until I was in a situation where it would have been super rude to not, plus I would have ended up starrrving. And we all know that’s not a good thing, righto? Truth be told, I before making this recipe I had only eaten Cincinnati chili a handful of times. But now that I have this easy recipe in my repertoire, I think it’ll end up on our dinner table more often in the future!

Cincinnati Turkey Chili | thepajamachef.com #10DaysofTailgate

This recipe is from an Ellie Krieger cookbook which means two things: 1) it’s healthy, and 2) it’s super flavorful. The seasonings in this recipe are SPOT ON, folks. I didn’t change a thing! Just the right amount of heat and warm spices to make a smoky, alluring chili. Yup, I just called chili alluring. You gotta make it now! Be sure to top it with whatever you please… cheese, onion, sour cream/greek yogurt… the more the merrier! That’s part of the fun of Cincinnati chili! :)

three years ago: Honey Fig Scones
four years ago: Radiatore Lasagna

Cincinnati Turkey Chili

  • Servings: 4
  • Time: 2 hours
  • Print

from Ellie Krieger’s Comfort Food Fix

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 green bell peppers, diced
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4-1/2 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cloves
  • 15 ounces tomato sauce – look for salt-free
  • 14.5 ounces diced tomatoes in tomato juice – look for salt-free
  • 1/2 cup water
  • 1 tablespoon molasses
  • 1 bay leaf
  • 1 cup kidney beans, drained and rinsed
  • 8 ounces spaghetti, cooked
  • 1/4 cup shredded cheddar cheese
  • 4 teaspoons minced red onion

Directions:

Heat oil in a large Dutch oven over medium-high heat. Add onion and cook, stirring often until soft–about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in turkey, breaking up with a wooden spoon, and cook through. Add peppers and cook for a couple minutes until they are just beginning to soften. Add spices–chili powder, cocoa powder, paprika, cumin, oregano, cinnamon, allspice, cayenne, pepper, and cloves. Stir in and cook for about a minute until they start to smell delicious. Finally, add in tomato sauce and tomatoes, water, molasses, and the bay leaf.

Bring to a boil then reduce to a simmer and cook down for about 2 hours. Chili should still be soupy.

Remove the bay leaf, then stir in the kidney beans. Serve over spaghetti and top with cheese and onion.

Here’s what the rest of the team brought to the table…

Starters
Sticky Mango Mustard Glazed Duck Meatballs
 by girlichef
Pretzel Sticks with Two Sauces by Eliot’s Eats
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Dips
Corn and Cheddar Dip
 by Sew You Think You Can Cook
Steakhouse Deviled Egg Dip by From Gate to Plate

Mains
Ultimate Bacon Burger
 by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere
Grilled Avocado with Melted Cheese & Karma Hot Sauce by Making Miracles

Sides
Just Ducky Baked Beans
 by A Day in the Life on the Farm

Sweets
Linebacker-Sized Chocolate Chip Cookies
 by Things I Make (for Dinner)
Rocky Ledge Bars by Debbi Does Dinner Healthy
Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen

 

#10DaysofTailgate: Hot Mexican Quinoa Dip

This cheesy, Mexican-inspired quinoa dip is packed with protein and veggies for a semi-healthy tailgating treat! 

Hot Mexican Quinoa Dip | thepajamachef.com #10DaysofTailgate

This week I’m sharing tailgate-style recipes as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! :)

#10DaysofTailgate Sponsors

One tailgating [or homegating] staple for me is dips. Cheesy, creamy, delectable dips that I can dunk tortilla chips in are my favorite thing ever! Notice that I didn’t say I’d dip veggies in dip. I’m not above healthifying a cheesy recipe, but I AM above dipping veggies in a cheesy dip. That’s just weird. For dips, tortilla chips > veggies, imo.

Hot Mexican Quinoa Dip | thepajamachef.com #10DaysofTailgate

This Hot Mexican Quinoa Dip is full of all my favorite things! It’s a twist off of seven layer dip, and it’s even more delicious because it’s hot, gooey, and bubbly. I don’t think there are quite seven layers: black beans [pureed with garlic, cayenne, cilantro, and cottage cheese--weird-ish I know, but adds protein and makes 'em creamy], quinoa, cheese, bell peppers, salsa, avocado, tomatoes, green onion, and cilantro. I guess that’s nine layers! Extra yum, huh?

Hot Mexican Quinoa Dip | thepajamachef.com #10DaysofTailgate

Ben and I ate almost the entire pan of this one Saturday night while watching a movie–it is that good! It almost reminds me of a black bean quinoa casserole that I’ve made before, except you eat it with chips so it’s extra fun. For some reason I feel a bit uninspired writing about it… but know this: it is amazing and addicting and perfect for anything from tailgating to a girls’ night in! Enjoy!

one year ago: Sweet ‘n Spicy Apple BBQ Chicken & Slaw
three years ago: Homemade Chipotle Bowls
four years ago: Buffalo Ranch Chicken Dip

Hot Mexican Quinoa Dip

  • Servings: 16
  • Time: 50 minutes
  • Print

from The Lean Green Bean

Ingredients:

for the beans

  • 2 cups black beans
  • 1 clove garlic
  • 1 teaspoon cayenne pepper
  • 1/4 cup cilantro
  • 1/2 cup cottage cheese
  • 1/4 cup water

for remaining ingredients

  • 1 cup quinoa, cooked
  • 1 cup shredded cheese – cheddar, Mexican blend, etc. your choice!
  • 1 bell pepper, diced
  • 1 cup salsa
  • 2 avocados, diced
  • 1 large tomato, diced
  • 1/4 cup cilantro, minced
  • 2 green onions, sliced
  • hot sauce, optional
  • tortilla chips, for serving

Directions:

Grease a 9×9 inch pan with cooking spray. Preheat oven to 350 degrees.

In a food processor, combine all ingredients for the beans and process until mostly all ingredients are incorporated. It doesn’t have to be completely smooth. Add extra water if necessary to thin it out.

Spread half of the bean mixture on the bottom of the pan. Top with half of the quinoa, half the bell pepper, half the cheese, and half the salsa. Repeat with remaining ingredients. Cover with foil and bake for 30 minutes.

Let cool for a few minutes, then top with avocados, tomatoes, cilantro, and green onions. Serve with tortilla chips and hot sauce if desired.

Here’s what the rest of the team brought to the table…

Starters
Beer Battered Fried Pickles with Pickle Dipping Sauce
 by Debbi Does Dinner Healthy
DBLT Wraps by Miss Laura’s Kitchen
Jalapeno Beer Cheese Soup by From Gate to Plate
Bacon-Wrapped Potato Wedges by Making Miracles

Dips
Hot Mexican Quinoa Dip
 by The Pajama Chef
Deviled Egg Dip by From Gate to Plate

Mains
Pretzel Dogs El Diablo
 by A  Day in the Life on the Farm
Carrot Habanero Duck Meatballs by The Girl In The Little Red Kitchen
Curried Maple Leaf Farms Duck Mini Meat Pies by A Kitchen Hoor’s Adventures

Sweets
Quince Butter Thumbprint Cookies
 by Culinary Adventures with Camilla

Best Ever Homemade Pizza

This homemade pizza dough bakes up golden brown, soft, and chewy, and is the perfect base for your favorite pizza toppings!

Best Ever Homemade Pizza | thepajamachef.com

I used to think homemade pizza was lame. When I made it, it just never seemed as good as delivery or pizza shop pizza. Even though I shared recipes for pizza here on my blog I kinda thought homemade pizza was a frugal substitute for the real deal. But then I had GOOD homemade pizza, made by several different friends, and realized I was just doing it wrong. C’est la vie, right?

Best Ever Homemade Pizza | thepajamachef.com

That’s what prompted me to do something about it and put “homemade pizza dough” on my 30 before 30 list. I was determined to find the BEST homemade pizza dough. I tried several recipes… and you guys… I think this it it! [And not because of those delicious brown cheese bubbles there. :)]

Best Ever Homemade Pizza | thepajamachef.com

This dough is chewy, flavorful, and the perfect palate for any pizza topping. I haven’t added any seasoning to the dough because I don’t think it needs it, but feel free to doctor it up if it’s your thing… especially if that helps your pizza toppings succeed. Prefer something traditional? Great. Perfect a taco pizza? Awesome. Anything goes–really! This is dough bakes into a beautiful golden brown crust reminiscent of Pizza Hut pan pizza–not too thick or too thin, just right.

Best Ever Homemade Pizza | thepajamachef.com

Though this recipe is yeast based, it’s really easy. Seriously–it’s hard to mess up since it just has one rise. The dough is so soft and smooth after it rises that you can easily press or roll  it into the pizza pan. Some doughs are sticky–this isn’t one of them! Definitely try it and see what you think. I’m going to use it for calzones next! YUM!

Best Ever Homemade Pizza4

P.S. I did some work on my blog this week–what do you think? Let me know if anything looks funky and I’ll check it out. Thanks!

one year ago: Mango Quick Cake Squares
two years ago: Cookie Dough Dip
three years ago: Rhubarb Muffins

Best Ever Homemade Pizza

  • Servings: 4
  • Time: 1hr 30mins
  • Print

from Creative Savings
Ingredients:

for pizza dough

  • 1/2 cup warm water
  • 1 package [2 1/4 teaspoons] active dry yeast
  • 3/4 cup warm milk
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 3 to 3 1/4 cups all-purpose flour

for rest of pizza

  • cornmeal for sprinkling
  • 1/2 cup pizza sauce – I like this recipe from Lynn’s Kitchen Adventures and usually add a drizzle of balsamic vinegar
  • 2 cups shredded mozzarella cheese
  • toppings as desired – pepperoni, diced peppers, sliced mushrooms, spinach, chopped tomatoes, etc.

Directions:

In a large bowl [I usually use my stand mixer but you don't have to], whisk together warm water and yeast to dissolve. I heat the water about 15-20 seconds in the microwave so it feels like bathwater–too hot will kill the yeast. Then add warm milk, olive oil, salt, and sugar. Whisk or blend on low to combine. Add in 2 cups flour and stir or blend to incorporate. Gradually add in another cup to 1 1/4 cups of flour in 1/4 cup increments to form a soft dough.

Knead [either in mixer or on a clean, flour-dusted surface] for 6-8 minutes until smooth and elastic. Grease a large bowl and place pizza dough in it, turning once to coat. Cover with a towel and set in a warm place to rise for about an hour or until doubled in size.

Partway through the dough rising process, preheat oven to 400 degrees so it’s nice and hot when it’s time to bake.

When dough is ready, punch down and press or roll onto a pizza pan that has been sprinkled with cornmeal. Top with sauce, cheese, and desired toppings. Bake for 18-20 minutes, broiling the last minute or so to brown the cheese. Let cool for 5-8 minutes before cutting and serving. Enjoy!

We even made a his and hers version of this pizza this weekend… SO GOOD! Make it now! Please. :)

Tabbouleh

Tabbouleh is one of those things I didn’t know I liked, but once I found out I did, I wanted to make it all the time. This cold Lebanese salad is so fresh and flavorful. It goes with almost anything! I had eaten tabbouleh at the occasional restaurant over the years, but just kinda ate it because it was there. It wasn’t until I went to a Mediterranean theme dinner and decided to try my hand at making a batch that I really fell in love with it.

Tabbouleh | thepajamachef.com

There are a zillion recipes for tabbouleh, though most are pretty much the same: bulghur wheat, parsley, tomatoes, olive oil, lemon juice, etc. I had Marisa‘s recipe pinned and decided to try it out because it was actually her grandma’s recipe, and we all know that grandma recipes are the best! Marisa’s grandma puts an extra spin on it by adding a little allspice at the end. This makes it extra special, in my opinion.

Tabbouleh | thepajamachef.com

I’ve made this salad for several groups now and have actually had some comments on how much better this version is from others. Chance? Or Marisa’s grandma’s special touch? I’ll never know! :) This recipe makes a large bowl–plenty of servings for a party, a week’s worth of lunches, or whatever you fancy! I’m sure the recipe could be halved too if you need less. Oh, and be sure to try scooping some up with pita bread… heavenly!

Tabbouleh | thepajamachef.com

one year ago: Italian Chicken & Veggie Couscous Bowls
two years ago: Banana Crumb Muffins
three years ago: Creamy Taco Mac

Tabbouleh [from Hummus and Jalapenos]
click to print

Ingredients:

  • 2 cups bulghur wheat [there are different sizes--I used medium]
  • 2 bunches parsley
  • 3-4 tomatoes, diced
  • 1 bunch green onions, diced
  • 1 cucumber, peeled and diced
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
  • salt, freshly ground black pepper, and allspice to taste

Directions:

Rinse bulghur in cold water 3-4 times, then pour boiling water over top. Let rest in large bowl for at least a half hour, then drain with a fine mesh strainer and set aside in a bowl.

Remove stems from parsley and place in a food processor. Pulse until finely chopped.

Place parsley, tomatoes, green onions, cucumber, lemon juice, and olive oil in bowl with wheat. Season with salt, pepper, and allspice. Taste and adjust seasonings as desired.

Refrigerate until ready to serve.

Time: 60 minutes.
Yield: 16 servings.