Pictured is cream cheese on the top. If you’re lactose intolerant, try Greek yogurt!
(*) 1 Medium Fresh Pumpkin (or 16 oz of canned pumpkin)
(*) Fresh Chili Pepper
(*) Beans (16 oz, canned or soaked dry beans) I used black turtle beans because that is what I had, but you can use more traditional kidney beans or black beans.
(*) Beef, or Substitute Meat Product (8-16 oz)
(*) 1 Onion
(*) Mushrooms (8 oz)
(*) 2 Garlic Cloves
(*) Whole Peeled Tomatoes (16 oz)
(*) 1-2 cups of Water (depends on how chunky you want it)
(*) 2 Tablespoons Tomato Paste
(*) Olive Oil
(*) Salt and Pepper to Taste
1. Seed, slice in half and roast the fresh pumpkin face down with olive oil for about an hour at 425 degrees or until the skin is easily pierced with a fork.
2. While the pumpkin is roasting, cut the onion, garlic, mushrooms and beef (if cubed). Combine all of them in a large pot with a tablespoon of olive oil cook for about 5 minutes or until mushrooms are fragrant and onions are clear. Stir throughout the cooking process.
3. Add liquid of drained tomatoes to the pot. Add diced tomatoes and fresh chili. Let it simmer for 10-15 minutes.
4. Add about 2 teaspoons of each seasoning and beans. Simmer for another 15 minutes.
5. When the pumpkin is fully roasted, take out of oven and scoop out the flesh. At the point you can either use a food processor and get it smooth or add scoops to the chili now and mash up a little once it simmers. It depends on how chunky you want it.
6. Once the pumpkin has simmered for 5 minutes, mash up the pumpkin if you haven’t yet and taste. Add salt and pepper to taste. Serve Hot!
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