There is a chill in the air, which only means one thing- soup season! One of my favorite hearty cold weather dishes is a wholesome thick chili. With a garnish of cheddar, chopped chives and a side of corn bread, I can't imagine a better way to warm up from a day of apple picking. Here is my to-go recipe for delicious vegetarian chili, featuring pumpkin and smoked harissa.
People often enjoy meat with their chili, and while it tastes delicious; I prefer to eat chili vegetarian for an easier digestive experience. Adding ground beef to just a starch and spice heavy dish usually leaves me with a heavy feeling. Whether you follow food combining or not, or you want to add meat or not; the pureed pumpkin really holds the dish together where beef is commonly used for. The pumpkin not only boosts the nutrient intake of vitamins and antioxidants, it makes a great thickener.