Pumpkinlicious (part 1)

It’s that time of year again! October – leaves are changing colors and winter squash is plentiful. Fall always seems to creep up on me. It’s surprising how fast summer ends and then the weather cools, the colors change, and before you know it, it’ll be snowing! Lately, Steph has been on a pumpkin craze which has definitely fit the weather and this past week, she stumbled upon an awesome recipe via Foodgawker for Pumpkin Chili.

Well, turns out that even buying the smallest pumpkin available from the grocery store, is still a lot of pumpkin. So after we cooked and pureed the squash, we ended up making pumpkin ginger mini-pies, pumpkin ginger bars, and pumpkin seeds while refrigerating the rest of the puree. Needless to say, it was quite a pumpkin-flavored evening.

Preparing the pumpkin:

Cut the pumpkin in half and scoop out all the guts. Save the guts and later, pick out the pumpkin seeds for roasting.

Pumpkin split into two

Cut each cleaned pumpkin half into quarters and place on two baking sheets, skin-side up. Pour water on to the baking sheet until an even layer forms. Cook at 400F for roughly 35 minutes or until a fork easily slides through the skin.

The entire pumpkin

Once the pumpkin is cooked and cool enough to handle, scrap the flesh off the skin and into a food processor.

Scraping the fleshy part

Puree the pumpkin until it has a smooth consistency. Use what you need and refrigerate or freeze the rest!

Pureed Pumpkin

Pumpkin Chili:

Disclaimer: This recipe is vegan! Granted, we all added sour cream and cheese on top because no one eating was vegan but I personally, was very surprised to not miss the meat. This chili is quite hearty and incredibly delicious – I’ll definitely be using this recipe again next time I need a vegetarian chili.

Chop:

  • 2 onions
  • 4 cloves garlic
  • 2 green peppers
  • 1 red pepper
  • 1 yellow pepper
  • 1 jalepeno
Chopping peppers

In a large stock pot, heat 3 Tablespoons olive oil on medium high heat. Saute the onion for a few minutes or until onions are beginning to soften and turn translucent. Add the garlic and peppers and cook for an additional five minutes or until all vegetables are soft.

Meanwhile, in a small bowl combine the seasoning:

  • 2 teaspoons baking cocoa
  • 2 Tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chipotle powder

Once the onions and peppers are ready, add the seasoning mixture as well as the remaining ingredients:

  • 2 15oz kidney beans, rinsed
  • 2 15oz black beans, rinsed
  • 4 cups pumpkin puree
  • 3 15oz fire roasted diced tomatoes
  • 1 15oz crushed tomatoes
  • 2 12oz dark beer (we used Left Hand’s Milk Stout)
Adding the beer!

Once the chili has been combined, bring to a boil and then simmer for at least 45 minutes on medium low. Add salt and pepper to taste.

Steph stirring the chili

When ready to serve, sour cream and grated cheese is a wonderful addition. Enjoy!

Pumpkin Chili

For more pictures from this pumpkin kitchen adventure: Pumpkinlicious Photo Album

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