Pumpkin Chili

This dish was made for a Halloween feast. I am so glad I made it for dinner since I spent the day at the pharmacy gorging on lots of sugar. The chili was the perfect end to the night along with the chicken and chickpea salads that Laura contributed. It was a rainy night for trick or treating but some cute neighborhood kids did make it out to our house. This recipe is from The Kitchn, and I chose it because it included some cornmeal in the recipe which I found intriguing. Turns out, it is delicious.

1 medium pie pumpkin (3 pounds!)

3 parsnips  

1/2 cup coconut oil

1/2 cup cornmeal

2 red bell peppers, chopped

1 large yellow onion, chopped

1 head garlic, minced

3-5 hot peppers, sliced

2 tablespoons tomato paste

3 cups vegetarian broth

1-28 ounce can diced tomatoes 

1 can garbanzo beans

1 can black beans

2 cups frozen corn

2 tsp pumpkin pie spice 

1 tbsp chili powder

1 tsp cinnamon

1 tbsp cumin

Several dashes Worcestershire sauce

Salt and freshly ground black pepper, to taste 

1. Start by roasting the pumpkin. Slice in half, scoop out the seeds, and place cut side down on a baking sheet. Bake at 375 degrees for about 30 minutes until the pumpkin is tender enough to easily pierce a fork through the skin. Let cool, then blend to make pumpkin puree.
2. Place all of the ingredients in a large crock pot. Mix and cook on low overnight (12 hours) or on high for about 6-7 hours while you're at work! Then come home and serve the chili garnished with plain yogurt, fresh herbs (parsley, chives, cilantro), and shredded cheese.