• Andy BeauChamp

Pumpkin Spiced Chili

Updated: Nov 14


Ingredients

3 cups of fresh pumpkin, diced

4 cups homemade veggie stock, unsalted

2 cups of cherry tomatoes, chopped

1 large zucchini, chopped

2 ears of corn, roasted then kernels removed

1 large onion, chopped

2 stalks of celery, chopped

1 red bell pepper, chopped

1 to 2 jalapenos, minced and seeded

3 cloves of garlic, minced

A handful of Cilantro, chopped and stems removed

1 can red beans, drained and rinsed

1 can navy bead, drained and rinsed

2 tablespoons of unbleached flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cardamom

½ teaspoon ground nutmeg

1 bay leaf

pinch of ground mace

pinch of dried dill

Salt and Pepper to taste

Avocado Oil

Directions

In a large Dutch Oven drizzle oil over medium-high heat, once shimmering add onions, corn, celery, pepper, and jalapenos and sauté until tender, about 5 minutes. Next, add the dried spices and the flour and stir for one minute. Now add the pumpkin, tomatoes, garlic, and stock, stir to combine. Bring to a boil, reduce heat and cover and let simmer for 25 minutes. Next add the zucchini and the beans, adjust seasoning, cover and simmer until pumpkin is tender about 10 to 15 minutes more. Remove from heat and add cilantro, remove bay leaf and let stand for 5 minutes and serve with a nice baguette – Enjoy

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