Pumpkin Vegetarian Chili

Since my daughter decided to go vegetarian (which my husband lovingly refers to my daughter as a "Carboterian"), we have been experimenting with some new ideas.  She is kind of a picky eater to begin with.  Its taken a little more flexibility on her end and some patience on my end to come up with some dishes that she likes.  This is one of them.  If you asked me six months ago if she would eat this I would have told you "NO" most assuredly.  Things change. Right? Here's to hoping that more nutritious eating is on the horizon.

Vegetarian Pumpkin Chili

1 cup pumpkin puree
2 tablespoons tomato paste
1 cup black beans
2 stalks celery
2 carrots, chopped
1 medium onion chopped
2 tablespoons Anaheim roasted chilies
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon pepper


Sauté onions, celery and carrots in a soup pot.  When just slightly golden add in the remainder of ingredients.  Let cook, on very low heat, for about twenty minutes, stirring frequently as the mixture will be thick.

Pumpkin Turkey Chili

I loved this dish.  Didn't even need cheese.  Super delicious.  Super satisfying.  I would say super light but that would imply to some people that it wasn't as good.  It really was.  I would so make it again.

One thing I do with my beans for soups and chilis is to mash them up.  Both m kids will pick the beans out. Even though in a spoonfull of chili you would not necessarily taste the bean...  I usually mash up two thirds of the beans.  A few in for looks and the mashed up ones to make sure I deliver some nutrition. Its not a sneaky thing, its just what I do.  Besides that mashed up beans makes the broth more gravy like and thick.  I always do it with minestrone and pasta fagioli.

Pumpkin Chili

3 cups roasted pumpkin (can totally use butternut squash or anyother kind of squash)
2 pounds ground turkey
1 tablespoon olive oil
1 large onion, minced
1 can cannelloni beans
2 generous tablespoons chili
1 generous tablespoon cumin
1 teaspoon kosher salt
1 roasted pablano chili (I freeze them in the summer but you could use the canned chilis)
1 tablespoon garlic
2 cups oven roasted tomatoes (so worth every moment of your time)
1 -12 ounce bottle of pumpkin ale (totally optional- it is good with and without)
water- as needed, will be thicker depending on what ingredients you use or dont use

Sauté onion in olive oil.  When the onions are translucent add the turkey. Break the turkey up as it goes. Let the turkey meat brown a little then add all of your other ingredients. Bring to a boil.  Cover and let simmer for about 20 to 30 minutes.  Flavors will be even better the next day.  Quite honestly, I make most of my chili's and soups the day before so everything has time to marry.

Beef and Black Bean Chili

Yes, I know I have posted chili before.  Some things are just repeaters like chocolate cake, yellow cake, white cake, brownies, chili, pancakes...  But each of them are a bit distinct.  This one won the approval of the hubby award.  He is always complimentary about my cooking.  Probably even when it is bad because "he knows what side his bread is buttered on."  For those of you that are not hip with American lingo that means he knows that he better compliment me because it will only make his life much easier in the long run.  Smart, right?  Anyway the reason why I point out this seal of approval is because when I first met my husband he said to me, I don't like Mexican food, I don't like chili and I don't like cabbage. (You might as well said, Lori, this is a challenge for you- change my mind). I have changed his mind about all of it- but the chili- only moderately (until now).

The Mexican food he had was from a neighbor who was Mexican. He hated anything she made.  I told him yah know, not everyone from Mexico is a great cook.  I said to him, maybe you just didn't like her style of cooking. You cedrtainly cant base your opinion on a whole cuisine because of one or two experiences from the same source. I did eventually change his mind through my cooking and through my favorite Mexican restaurant.

Now the chili- he loved it.  I had to publish this version because I had to keep this recipe in a safe place.  I won't lose it here.  My inspiration came from this recipe at Southern Living.

Beef and Black Bean Chili

1/4 cup Maple flavored bacon, previously cooked (this was a definite game changer for my husband)
12 ounces of beer
1/4 cup flour
4 ounces tomato paste (small can)
Ortega fajita seasoning
1 1/2 cups dried black beans soaked and cooked until tender with a bay leaf
(you certainly can use a can or two of black beans, based on yoru preference)
2 pounds ground round
3 cups stewed whole tomatoes
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves of garlic
1 tablespoon butter
1 tablespoon canola oil

Saute onions in butter and oil until translucent.  While the onions are cooking, add to a slow cooker the following: beer and flour (stir), seasoning packet, stewed tomatoes, chopped bell pepper, garlic and bacon.  Pour into a slow cooker that is set on low.  Cook ground round in the same skillet until browned ( don't skimp on this step, the browner the better).  Pour into the slow cooker.  In the same skillet place beans and water to cover by an inch, along with bay leaf.  Cover with a lid and cook until beans are tender. Cook for 6 to 8 hours on low.  A little before it is served add the tomato paste.  The only reason why you should not add it earlier is because it will thicken the mixture greatly and may stick to the crock pot.

If you have to run to work and don't have time to do all of this before your day begins, you can do it the night before and place it in the fridge until morning then dump the whole thing in the crock pot.

We had ours with cornbread.