...Squash, Squash, and more Squash continued....
I love this orange fleshed food and am excited to try so many new recipes this fall. Just today a friend gave me a recipe for sweet potato (substitute squash) pound cake that I will try when I have somewhere to take it, so I don't eat it all. Anything that starts with butter and ends in pound cake has got to be good :)
So to make the pumpkin chili....
For the chili:
1 Tbs olive oil
1 onion, chopped
2 bell peppers, chopped (farm grown)
1 lb sliced mushrooms
1 cup squash, pumpkin puree
8 oz salsa, your favorite...or not favorite so you throw it in the chili instead
8 oz black beans, cooked
8 oz garbanzo beans, cooked
1 Tbs cumin
1 1/2 tsp smoked paprika
For the puree:
1 1/2 cups pumpkin puree, or cooked squash
1 1/2 Tbs chili powder
2 Tbs soy milk, or half and half, or other creamy liquid of your choosing
Heat a pot and add oil, onions, bell peppers, and mushrooms. Cook 5-7 minutes then add all spices and pumpkin puree, stir 1 minute. Add salsa, beans, and water to your desired thickness. Cook 10 minutes for flavors to marry a bit.
Make the puree: place the ingredients in small blender and puree.
Place a dollop of pumpkin chili puree on your chili and sit down and relax with a nice hot bowl of yumminess.
Thanks to (Never Home)Maker for a great idea.
I wish you enough!