We went apple picking this month, we went on a school trip as well and we got 3 large pumpkins from the pumpkin patches. Yum!
Pumpkins are high in fiber, vitamin A and iron. They have a sweet taste that makes them perfect for baked goods and desserts and that blend well in savory dishes.
This yummy chili is a wonderful way to infuse the spiciness of chili with the sweetness of pumpkin.
Soak 1 cup of aduki beans over night and discard the water.
Cook in fresh clean water until soft, about one hour.
Bake the pumpkin:
Cut in half
Discard the seeds
Put it on a parchment lined baking sheet, cut side down
Bake at 400° until soft, about one hour.
Sauté a large onion in a little olive oil
When it starts to brown add beans
Sauté a few minutes more
Scoop up the flesh from the pumpkin, chop it up and add about 2 cups to the chili
(Save the rest for other yummy dishes)
Add 2-3 chopped fresh large tomatoes or a can of crushed tomatoes
Add a tablespoon of tomato paste
Flavor with salt, pepper, cumin, chili powder, red pepper flakes and garlic powder
Cover and simmer for another hour, adding a little liquid (water or broth) if necessary
Serve with a squeeze of lime and chopped fresh cilantro
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