This is what fall is all about – chili and pumpkin things.
So why not throw them in the same pot and cook ’em?
I make good chili, always have. It’s like a gift.
This is the best chili I’ve ever made. (to date)
All thanks to a can of pumpkin.
1 onion, diced
1 large sweet potato, diced
2 peppers, diced (I used one red, one orange)
2 cups chicken or vegetable broth
2 cans beans, drained (I used 1 kidney, 1 chili)
1 large can crushed tomatoes
1 small can pumpkin puree
2 cups water
1 tsp cumin
2 tbsp chili powder (I used a particularly smokey, spicy chili powder – if yours isn’t, consider adding a dash of cayenne for some heat)
1/2 tsp garlic
1/4 tsp cinnamon
1/4 tsp allspice
salt/pepper to taste
Start by sauteeing the onion and sweet potato until the onion is transluscent. Add peppers and broth. Cover and let simmer for a few moments to get up all the burnt stuff from the bottom of the pan.
Add everything else, stir, cover and simmer for 1 hour.
Taste and add salt and pepper if needed. I added about a tsp of salt and a pinch of pepper.
Serve with warm cornbread. Because this is what you do when you want to pretend it’s snowing outside (or if it’s really snowing.)
This is a slightly spicy, slightly sweet, thick, vegetarian chili. And me loves it.