Tiger Eye Pumpkin Chili

2 cups dried Tiger Eye beans
6 cups water
3 inches kelp
2 Tbsps olive oil
1 Tbsp chopped garlic
1 onion, chopped
1/2 tsp each: cumin seeds, paprika, allspice
1 tsp cinnamon
1 Tbsp cumin powder
1 Tbsp chili powder
1 pepper, chopped
1 carrot, chopped
2 tsp sea salt
1 tsp lemon juice
1 tsp toasted sesame oil
1 can pumpkin puree
1 can 16 oz fire roasted crushed tomato


  1. Soak beans overnight.  Rinse bean and add to pressure cooker with water 1 inch above beans and kelp.  Cook on high for 10-15 minutes.  Strain water from beans keeping some water for later, set aside. 
  2. In frying pan, heat 2 Tbsps oil.  When hot, add cumin seeds and garlic.  In about 1 minute, continue to temper the seasoning by adding paprika, allspice, cinnamon, cumin powder, and chili powder.  When fragrant, add onion and pepper.  When onion, pepper, and carrot are soft, add mixture to beans.  Then add the rest of ingredients and season to taste.
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