Pumpkin Chili with Pumpkin Puree

...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
water

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!