pumpkin chili

This recipe is based on a stew I threw together out of things I had at hand, but it turned out so well, I thought I ought to share it. I even made a second batch, to test the proportions and seasoning. The chili is thick, lightly spiced, and slightly sweet, and both my boys enjoy it (although that might be because I let them eat it with tortilla chips). The long version takes a bit of planning ahead, because you have to soak the beans over-night. However, both versions turn out equally well, making a tasty, inexpensive meal for cold and busy days.

Pumpkin Chili

(makes four large servings - I have a small slow cooker, but this could easily be doubled for a large cooker)

Ingredients

1 cup dried red kidney beans for slow version

1 ½ cups cooked red kidney beans for fast version

1 small (~1 lb) pumpkin/squash (buttercup or delicata work well)

1 large red pepper

1 medium carrot

1 stalk celery

1 small yellow onion

1 clove garlic

1 tbsp paprika

1 ½ tsp dried oregano

1 tsp ground coriander

½ tsp ground cumin

1 bay leaf

salt, pepper, chilli flakes to taste (only you know how spicy you like it)

2 tbsp olive oil

2-3 cups boiling water

sour cream and unsalted tortilla chips to serve

Note: I use a food processor to chop everything because it’s so much faster, and I like the fine texture of the finished chili. However, if you have a bit more time, you can dice everything by hand.

Slow version (7-8 hours cooking time)

Soak the beans overnight in 4 cups of water.

In the morning: Cut the squash in half and remove the seeds. Peel the squash, then cut into 1” chunks. Chop in a food processor until finely diced. You should have 2-2 ½ cups of diced pumpkin. Place in slow cooker.

Cut the red pepper into 2” pieces, then chop in the food processor until finely diced. Place in slow cooker.

Peel the carrot, and cut into 1” chunks. Cut the celery stalk into 1” lengths. Peel the onion, then cut into eighths. Peel the garlic clove. Place all of these in the food processor and chop until finely diced. Place in slow cooker.

Drain the beans, and add to the slow cooker. Add all the spices and oil (you can adjust the salt at the end, so don’t add too much). Stir, then add the water until everything is just covered.

Put the slow cooker on it’s low setting, and cook for 6-7 hours. For a thicker chili, you can turn up the cooker to high for the last hour, tilting the lid to allow steam to escape.

Serve with a spoon of sour-cream, and use the tortilla chips to scoop it up, or sprinkle with the broken bits from the bottom of the bag.

Fast version (4-5 hours cooking time)

About 5 hours before your meal: Cut the squash in half and remove the seeds. Peel the squash, then cut into 1” chunks. Chop in a food processor until finely diced. You should have 2-2 ½ cups of diced pumpkin. Place in a large frying pan with the oil.

Cut the red pepper into 2” pieces, then chop in the food processor until finely diced. Place in the frying pan.

Peel the carrot, and cut into 1” chunks. Cut the celery stalk into 1” lengths. Peel the onion, then cut into eighths. Peel the garlic clove. Place all of these in the food processor and chop until finely diced. Place in the frying pan.

Saute all the vegetables on medium heat for 10 minutes, adding the spices for the last minute.

Drain the beans, and put everything into the slow cooker. Stir, then add the water until everything is just covered.

Put the slow cooker on it’s high setting, and cook for 3-4 hours. For a thicker chili, during the next hour you can tilt the lid to allow steam to escape.

Serve with a spoon of sour-cream, and use the tortilla chips to scoop it up, or sprinkle with the broken bits from the bottom of the bag.