janet @ the taste space

Thug Kitchen’s Pumpkin Chili

In Favourites, Mains (Vegetarian) on November 25, 2014 at 8:12 AM

Thug Kitchen's Pumpkin Chili

Thug Kitchen is probably the most controversial vegan cookbook. Penned by the authors of the similarly named blog, I never followed it because I did not find their language amusing. OK, sometimes it made me smile and I like how it tries to show how simple and easy homemade food can be, and yes, it is all vegan. I will admit that I was curious about their cookbook, but instead of tracking it down, I hunted for online recipes. This was the first I made and really liked it.

Thug Kitchen's Pumpkin Chili

I am no stranger to pumpkin chili (previous version here). I don’t know why but pumpkin puree works seamlessly in chili to create a silky broth. Both version were great but I found this one lighter in flavour since it used canned tomatoes instead of tomato paste and this one had the perfect amount of heat. Furthermore, this one was a bean-centric chili and I cooked up some of Rancho Gordo’s bayo chocolate beans. I was really enticed to use them with a name like that! Turns out it is called chocolate based on their colour, not their flavour. When Rob bought them, he was told they had the consistency of fudge. Not so true, but they have a lovely firmness that lended well to this chili. Small red kidney beans would also work well here.

While I made the chili, Rob made the arepas. What a wonderful weekend meal. Enjoy!

PS. If you are interested in being way more amused with a recipe than when I write them, definitely check out the original version here. Possibly the funniest disclaimer ever: If you try to make this chili with pumpkin pie filling, don’t complain about how f*cked up it tastes. You did that dumb sh*t yourself.

Thug Kitchen's Pumpkin Chili

I am sharing this with Souper Sundays and  Bookmarked Recipes.

Pumpkin Chili
Adapted from Thug Kitchen (original recipe spotted here)

1 tbsp oil of choice
1 yellow onion, chopped
1 carrot, peeled and chopped
1 bell pepper (I used 1 tbsp red pepper paste)
2 to 3 cloves garlic, minced
1/4 cup roasted green hatch chiles
2 tsp soy sauce or tamari
2 1/2 tbsp mild chili powder
1 tsp ground cumin
1 can (14.5 ounces) low-salt diced tomatoes (or 1.5 cups, undrained)
1 3/4 cups pureed pumpkin (or a 15 oz can)
2 cups vegetable broth or water
3 cups cooked beans (I used 3 cups cooked bayo chocolate beans from Rancho Gordo)
1-2 tbsp lime juice (half a lime)
Toppings: cilantro, chopped onion, jalapeños, avocado, tortilla strips

1. In a large soup pot, heat the oil over medium heat. Add the oil. Once hot, add the onion and carrot and saute until lightly brown, around 5 minutes. Stir in the red pepper paste, garlic, green hatch chiles, soy sauce/tamari, chili powder and cumin. Cook for 30 seconds, until fragrant.

2. Deglaze with the tomatoes, then stir in the pumpkin, broth and beans. Raise heat to bring to a boil, then cover, reduce heat to a simmer and cook for 15 minutes, stirring occasionally so it does not stick to the bottom.

Note: If making arepas, consider starting them now.

3. Remove from heat, stir in lime juice and season to taste. Top with your choice of toppings (cilantro, chopped onion, jalapeños, avocado, tortilla strips).

Serves 4.

  1. This is probably not going to be a shock to you… but I LOVE Thug Kitchen. 🙂 This looks fabulous. I’m all about pumpkin stuff.

  2. I’ve never heard of Thug Kitchen but this recipe looks fab x

  3. Look great. I read the Thug Kitchen blog sometimes- usually makes me smile though sometimes not to my taste- but the food always is! They are making a point with the language and name I think.

  4. I would have been disappointed with the chocolate beans too – they sound so exciting! Never seen a lot of thug kitchen and I suspect I would feel a bit about them like you. All I have seen about them is someone who was disappointed to find out who they really were. But I think the chilli sounds delicious

    • Yeah, there was a lot of controversy originally but it seems to be selling well, perhaps marketed towards the non-vegan. I was considering buying the book for one of the white elephant gift exchanges but still too shy to do so. That was actually why I tested one of the recipes – to see whether it has reasonable recipes, too. 😉

  5. Recipe looks good. The blog not so much. Not amused by seeing the f bomb every other word, when there are so many other words in the English language. And the name? Recently it was revealed who was behind TK—not sure why they consider themselves thugs or aspire to be! I’d rather read a well-written blog like yours!

    • Great to hear from you, Ellen! I was wondering about you since I hadn’t heard from you in a while. Yeah, I know there was a lot of controversy wrt race once that was revealed. It amused me when non-vegans would share their posts on facebook, sharing the message that healthy good was easy to make which happened to be vegan!

  6. I get a chuckle out of Thug Kitchen. So glad you tried one of his recipes. Looks delicious!

  7. Not going to lie, I totally love Thug Kitchen. I am a bit of a potty mouth at times so it makes me laugh (and feel a little more justified in my own swearing). This recipe looks awesome and kudos to Rob for making arepas. I wish I wasn’t too lazy to make those!

  8. I just got the cookbook. I think I started following the blog because the language made me crack up ;p
    I’m not a fan of pumpkin… maybe if it’s snuck into some delicious sounding chili, I could like it =)

  9. I had completely forgotten about Thug Kitchen. I read it for a while but for didn’t love the writing style, nor did the recipes excite me enough to make we want to stick around. This chili does sound tasty though. I like the idea of serving it with arepas too!

  10. A friend of mine just bought the cookbook and loves it. I have been to the blog a few times but only like it in small doses. 😉 This chili looks fabulous though–I love how hearty it looks and it looks like those arepas are the perfect pairing. Thanks for sharing it with Souper Sundays.

  11. Love this recipe Janet. Pumpkin does indeed lend itself quite well to spicy chilies and casseroles. And, I adore Thug Kitchen 🙂

  12. I’m one of the seemingly few who is not even remotely amused by Thug Kitchen — either it’s language OR recipes. I can’t, for the life of me, understand why people are so enamored of that site. The language is the biggest turn off; I’m no stranger to it, but for EVERY OTHER word to be profanity is just ridiculous. Perhaps I’m “missing” the humor, but I’ve never so much as cracked a smile while reading one of their posts. And I find their recipes to be BORING. I’ve gone through their whole site and saw nothing new, innovating or exciting. It’s rare that I don’t bookmark at least ONE recipe from a plant-based site, but absolutely NOTHING in their line up even remotely piqued my interest. (And was it really THAT surprising that it was a white couple? Why the controversy? Although, IMHO, they should have remained cloaked in anonymity.) As much as I am NOT a fan of them, though, if they’re getting more people to try plant-based dishes, more power to ’em! Different things appeal to different people, and if they can do things others can’t, go for it, motherfu*kers. LOL (Too soon? 🙂 )

  13. I do like a good chilli and this definitely looks like a good chilli. You know I am going to have to head over then now, don’t you? Anyway before I do thanks for submitting your chilli to Bookmarked Recipes, the roundup is now live. Right here I go! Oh and happy New Year! I hope 2015 is a good one for you x

  14. Just made it. I fancy myself a decent maker of dishes and I fancy myself to have a decent palate. I found it lacked punch. I chose to add cayenne, poblabo peppers and extra cumin and chili – not to mention the secret ingredient to any chili, a tiny splash (tbsp) of red wine vinegar. Don’t laugh! Try it.

    That said, fun book. I try to eat one: cheap, and two: healthy during the week, as the weekend is another story.

    This books helps non veggies/vegans like me to find easy and fun recipes for said times. I suggest folks pick it up.

    • Thanks for the feedback, Charles. I am intrigues by the red wine vinegar. I like to add lemon/lime juice or sometimes ACV to curries and stews, but never thought to use it to balance a chili. Glad it worked out in the end. 🙂

  15. […] – tomatoes, kidney beans, chili powder – with some butternut squash. Since I have not one, but two recipes for pumpkin chili, I knew this would be good. The extra twist to make this a […]

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