Vegan Pumpkin Chili Empanadas

-For the Filling:

  • 2 Tbsp. Olive Oil
  • 1 Large Onion, Diced
  • 3 Cloves of Garlic, Minced
  • 1 1/2 Cup Red or Orange Bell Pepper, Diced
  • 1 cup Tomato, Diced
  • 2 Cups Cooked Pumpkin, Chopped
  • 1 14 oz. Soak & Cook Day Before Black Beans
  • 1-8 oz. Boiled down Fresh Tomato’s
  • 1 Jalapeño, Minced
  • 2 tsp. Chili Powder
  • 1 1/2 tsp. Dried Cilantro
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper

Directions:

Heat olive oil in a large pan over medium. Once hot place onions and garlic in pan and cook until the onions are clear, making sure to stir almost constantly. Next, add the bell pepper, tomato and pumpkin to the onions; saute together for roughly 5 minutes. Drain the can of black beans and rinse them, then add them to the pan along with the tomato paste, jalapeño, and spices. We are not introducing extra liquid into the chili so that it does not make the crust soggy or hard to pick up once baked.

I sliced all my pumpkin with a potato peeler for quicker easier cooking.

For the crust I used a recipe called “Super Easy DIY Pockets“, the only changes that I made to the recipe were that I quadrupled the recipe, used whole wheat flour   added turmeric for the orange tint to the dough. I rolled out the dough into 7″ circles that were about 1/8″ thick, then placed them into my little pastry folder-over and filled them with about 1/2 cup of the pumpkin chili. The one below is a bit too full!

 

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