Wow, it has been a week. Sorry, there wasn’t a post up Sunday. Some of you may remember that I am going to school. Well, it is midterm week, and even though I thought I had everything scheduled well enough not to interrupt my usual blogging schedule, I was wrong. Some of those projects took a lot longer than I thought they would.
In other news, it is October, so it is definitely pumpkin time! Pumpkin isn’t just about dessert. Pumpkin is great in savory dishes like this vegetarian Pumpkin Chili. Honestly, you can’t really identify the pumpkin. But, that is ok. It is what the texture and flavor does for the chili that is like magic. It gives the chili that thick sauciness that you don’t usually find with vegetarian versions. It is just so good! And, its good for you!
This chili is actually really easy to make. It takes a little time, but it is worth it. If you are pressed for time though, you could probably substitute a can of pumpkin for the fresh pumpkin. My pumpkin weighed about 2 1/2 pounds, but I didn’t actually measure it after it was cooked and peeled, so I’m not sure about the volume. And, of course, you don’t have to serve it in pumpkin bowls. They were a lot of fun to make, but serving it in glass bowls would definitely be less time consuming.
- 1 2 1/2 pound pie pumpkin
- 1 large onion, sliced
- 1/4 cup olive oil
- 1/2 cup water
- 2 cloves garlic, minced
- 1 28 ounce can diced tomatoes, drained
- 1 28 ounce can tomato sauce
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 15.5 ounce can black beans
- 1 15.5 ounce can dark red kidney beans
- 1 15.5 ounce can white hominy
- 1 4.5 ounce can chopped green chilies
- 1/2 teaspoon salt
- 2 tablespoons red wine vinegar
- 6 very small pie pumpkins
- olive oil
- cheese, cilantro, sour cream and green onions for serving
- Bake or microwave pumpkin until tender enough to pierce with a fork. I microwaved mine. Make sure to prick the skin with a knife, so that it doesn’t explode in your microwave. Mine took about 8 minutes, but time is largely dependent on the size and thickness of your pumpkin.
- Allow pumpkin to cool enough to touch. Cut in half and remove seeds. Scrape the pumpkin from the skin and place in a large pot.
- Add onion, olive oil, and water to the pot.
- Cook stirring occasionally over medium heat until water is evaporated. Continue cooking stirring constantly until onions are soft and just beginning to brown.
- Add remaining ingredients, bring to a boil, and then reduce heat to a simmer.
- Simmer for at least 30 minutes, stirring occasionally.
- Cut lids from tops of pumpkins.
- Remove seeds and strings.
- Brush with olive oil and sprinkle with salt.
- Bake until tender. Mine took about 30 minutes, but time will be largely dependent upon the size and thickness of your pumpkins.
- Ladle chili into pumpkins and top with any desired toppings