Pumpkin Chili
Ingredients:
Chili
1 2½ pound pie pumpkin
1 large onion, sliced
¼ cup olive oil
½ 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
½ teaspoon salt
2 tablespoons red wine vinegar
Pumpkin Bowls
6 very small pie pumpkins
olive oil
salt
Optional Toppings
cheese, cilantro, sour cream and green onions for serving
Directions:
Chili
1. 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.
2. 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.
3. Add onion, olive oil, and water to the pot.
4. Cook stirring occasionally over medium heat until water is evaporated. Continue cooking stirring constantly until onions are soft and just beginning to brown.
5. Add remaining ingredients, bring to a boil, and then reduce heat to a simmer.
6. Simmer for at least 30 minutes, stirring occasionally.
Pumpkin Bowls
1. Cut lids from tops of pumpkins.
2. Remove seeds and strings.
3. Brush with olive oil and sprinkle with salt.
4. Bake until tender. Mine took about 30 minutes, but time will be largely dependent upon the size and thickness of your pumpkins.
To serve
Ladle chili into pumpkins and top with any desired toppings