Sincerely Carolina

recipes. lifestyle. fitness. fun.


Greetings from Crazyville.

by caroline

It’s been a little hectic around here. Remember how I was telling you about the (wonderful) chaos that I call my life? You know the one where we are moving and have been looking to buy a house in Pittsburgh?

Well, we are still in that process, but in the midst of it has come the time where we also need to ship all of our stuff from our Dayton apartment to our Pittsburgh location. Except we don’t have that location yet … so it will be going to a storage space … until we find that location …

Oh, and we have to get it all done (pack, move, transfer to storage space) in the next two days.

Welcome to Crazyville. But see how we do it with smiles on our faces?

It’s either because we are so happy … or it’s because we have actually gone crazy. Either way the cat ears help. (I love the treasures you find when packing.)

Anyway, despite the fact that things are hectic, a girl and guy have still gotta eat. And it helps when the recipe is as easy as (pumpkin) pie. That’s why I made this …

Pumpkin Chili (vegan and gluten-free : makes approximately 10 servings)

(Print me!)


  • 1 29-ounce can of pure pumpkin
  • 1 14.5-ounce can diced tomatoes
  • 2 25-oz. cans tomato sauce
  • 4 15-ounce cans beans (try black beans, chickpeas, pinto, red kidney, etc.)
  • 1/2 medium yellow or white onion, chopped
  • 3 carrots, peeled and chopped
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons red chili paste
  • 1 cup frozen peas

NOTES: I used LIBBY’S 100% Pure Pumpkin and Thai Kitchen Roasted Red Chili Paste.



Add all ingredients to a large pot and stir. Simmer over medium-high heat for 35 to 45 minutes (a good test is to make sure the carrots have softened.)

Serve over rice, top with shredded cheese or vegan cheese alternative of your choice — and enjoy!

The sweetness of the pumpkin and the spice-factor of the chili paste make this a rather tasty combo. And it’s not overly pumpkin-y. In fact, I wouldn’t even say you specifically taste pumpkin as much as you notice the rich flavor it brings to the dish.

And, of course, you know my favorite part … leftovers!

Perfect for when the kitten ears are no longer working their magic. :)

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