V is for: Vegetarian Pumpkin Chili

As much as I miss the mild California weather, (with no threat of winter just around the corner), I’m really enjoying my first New England fall.

The colors are ridiculous right now. An autumn rainbow of reds, oranges, yellows in every shade you can imagine. In fact, I just returned home from a overnight trip to Maine, and the colors were gorgeous.

There’s also that slight bite in the air right now. The kind that makes you want to curl up on the couch and watch movies all day (or perhaps a marathon of Million Dollar Listing. Don’t judge).

Chili is the perfect food for those cool fall days. And because I’m not *quite* yet sick of the pumpkin craze, I decided to make a vegetarian pumpkin chili. (Vegan if you don’t add sour cream or cheese at the end). The pumpkin is subtle and adds a perfect creamy texture to this chili. There’s also a secret surprise ingredient. To find out what it is and to get the recipe, head on over to Tablespoon. Happy couch surfing!

Just a word of caution… I tend to like things pretty spicy, so tone down on the peppers if you haven’t singed your spice tolerance like I have. 🙂