What can you do with a leftover can of pumpkin? That’s what I wanted to know after I made my yummy Pumpkin Bread Pudding. I’m always left with a half of a can and always ending up throwing it out.
This is a waste not want not vegetarian chili that will use at least a cup of my leftover can of pumpkin. To use all of what’s left, nearly 15 oz or 2 cups, I’ll have to double this recipe.
Has anyone ever used pumpkin in their chili before? It does look good. Takes about 30 minutes to prepare and cook. Makes just 6 cup (so if you like it, I’d double the recipe)
1 3/4 cups of vegetable broth
2 tablespoons olive oil
1/2 jar of roasted red peppers or a red pepper, cleaned and sliced
1 cup pumpkin
3 cloves garlic, minced
1/2 medium onion, chopped
1 can black beans, drained and rinsed
1 can corn, drained
1 10 oz can Ro-Tel mild tomatoes and chilies
2 teaspoons brown sugar
1 teaspoon cocoa
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chili powder, optional
Garnish: sour cream, cheddar cheese and/or fresh cilantro, chopped
In a large pot or Dutch Oven add the olive oil on med/high heat. When hot add the onions, garlic and red peppers, if using. (Not the roasted red peppers from the jar) Sauté until onions are translucent. Stir occasionally so the garlic doesn’t burn.
Add the remaining ingredients, cover and let simmer to 15-20 minutes. Taste test for flavor and add more spices if needed. We like it mild not spicy. If your family prefers it spicy use the regular Ro-Tel instead of the mild or add more chipotle chili powder. You can always add hot sauce or top it off with some jalapeños, if you like the heat. Garnish with sour cream, cheddar cheese and/or freshly chopped cilantro Yum Yum!