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Vegetarian pumpkin chili with potatoes, carrots and beans served with homemade buttered naan

Vegetarian Pumpkin Chili With Homemade Naan

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Thick, smoky pumpkin chili made with roasted pumpkin, tender potatoes, carrots, tomatoes and beans, served with soft homemade naan brushed with melted butter.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 670
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Chili

  • 1 small sugar pumpkin, approximately 2 to 3 pounds
  • 2 tbsp olive oil, divided
  • 1 1/2 lb baby potatoes, peeled and diced
  • 10 large carrots, peeled and chopped
  • 1 cup chopped yellow onion
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 2 cans San Marzano tomatoes, 28 ounces each
  • 1 can fire-roasted diced tomatoes, 14.5 ounces and undrained
  • 1 can pinto beans, 15 ounces, drained and rinsed
  • 1 can black beans, 15 ounces, drained and rinsed
  • 10 oz cherry tomatoes
  • 1 cup water

Optional Seasonings

  • Smoky garlic salt, to taste
  • Tajín, to taste
  • Dried basil, to taste
  • Chili-lime seasoning, to taste
  • Paprika, to taste
  • Elote seasoning, to taste

Homemade Naan

  • 1 tsp instant yeast
  • 1/2 cup warm water
  • 1 tbsp honey
  • 2 tbsp whole milk
  • 1 large egg, beaten
  • 1/2 tsp sea salt
  • 2 cups all-purpose flour or bread flour
  • 2 tbsp unsalted butter, melted
  • 1 tsp olive oil, for the skillet
  • 2 tbsp unsalted butter, melted for brushing

Method
 

Make the Naan Dough
  1. Combine the yeast, warm water and honey in a large bowl. Let the mixture rest for 10 minutes, until foamy.
  2. Add the milk, egg, salt and melted butter. Stir in the flour until a soft dough forms. Knead until smooth, cover and let rise for 1 hour, or until doubled in size.
Roast the Pumpkin
  1. Preheat the oven to 400°F. Cut the pumpkin in half and remove the seeds. Place it cut-side down on a parchment-lined baking sheet.
  2. Roast for 35 to 45 minutes, until completely tender. Let it cool slightly, remove the skin and shred or mash the flesh. You should have approximately 4 cups.
Cook the Potatoes and Carrots
  1. Boil the diced potatoes in salted water until fork-tender. Drain and set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the carrots and cook until browned and slightly tender, then set aside.
Build the Chili
  1. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic and cook for another minute.
  2. Season with the salt, black pepper, chili powder and onion powder. Add any optional seasonings you would like to use and stir until fragrant.
  3. Add the San Marzano tomatoes, fire-roasted tomatoes, pinto beans, black beans, cherry tomatoes and water. Break up the whole tomatoes with a wooden spoon.
  4. Bring the chili to a gentle simmer and cook uncovered for 40 minutes, stirring occasionally, until thickened.
Finish the Chili
  1. Stir in the cooked potatoes, carrots and roasted pumpkin. Simmer for another 10 to 15 minutes. Mash some of the pumpkin and potatoes into the broth if you prefer a thicker chili.
  2. Taste and adjust the seasoning before serving.
Cook the Naan
  1. Divide the risen dough into 6 equal pieces and roll each piece into a ball. Roll each ball into a thin oval on a lightly floured surface.
  2. Lightly oil a skillet and heat it over high heat. Cook each naan for approximately 1 minute per side, until puffed with deeply golden spots.
  3. Brush the warm naan with melted butter and serve alongside the pumpkin chili.

Nutrition

Serving: 850gCalories: 670kcalCarbohydrates: 116gProtein: 21gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 1300mgPotassium: 2400mgFiber: 19gSugar: 26gVitamin A: 25000IUVitamin C: 65mgCalcium: 210mgIron: 7mg

Notes

Nutrition is estimated for 1/6 of the chili and 1 naan. Exact values will vary depending on the tomatoes, beans, pumpkin and amount of butter used.

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