Smoky Pumpkin Chili is a modern American recipe for a classic vegetarian chili of pumpkin, bell peppers and beans in a spiced red wine and tomato base that's themed for Halloween. The full recipe is presented here and I hope you enjoy this classic American dish of: Smoky Pumpkin Chili.
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A classic American recipe for Halloween or an alternative Thanksgiving.
Ingredients:
600g pumpkin or squash (no need to peel)
3 tbsp olive oil (plus extra for drizzling)
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 large red onion, chopped
2 bell peppers (any colour), chopped
3 garlic cloves, crushed
1 tbsp tomato purée
2 tsp chipotle paste
1 tsp ground cinnamon
1 tsp dried oregano
pinch of chilli flakes
400g tin chopped tomatoes
50g dried green lentils
1 chicken or vegetable stock cube
1 tbsp light or dark brown soft sugar
1 tbsp red wine vinegar
400g tin pinto beans, drained and rinsed
400g tin black beans, drained and rinsed
2 squares of dark chocolate
Method:
Pre-heat your oven to 200°C/180°C fan/gas mark 6.
Wash the skin of the pumpkin to remove any dirt or mud, then cut the pumpkin in half and scoop out the seeds and any stringy bits (reserve the seeds). Cut the pumpkin into chunky pieces (no need to peel), then arrange on a baking tray, drizzle with 1 tbsp oil and season. Toss to coat, then transfer to your pre-heated oven and roast for 45 mins, stirring the pieces about halfway through.
Wash the seeds well, removing any stringy bits, then pat dry using kitchen paper. Put in a roasting tin, drizzle over a little oil and season with 1 tsp each of the cumin, ground coriander and paprika, and a little salt and pepper. Roast alongside the pumpkin for the final 10 mins, or until they pop and crisp up.
Meanwhile, heat the remaining 2 tbsp oil in a large saucepan over a medium heat and cook the onion for 5 mins until softened. Stir in the peppers and garlic, stirring for a few minutes. Add the tomato purée, chipotle paste, remaining cumin, ground coriander and paprika, the cinnamon, oregano, chilli flakes, chopped tomatoes, lentils, stock cube, sugar and vinegar, along with half a can of water. Season well, then cover and bubble gently for 30 mins until the lentils are cooked through, stirring occasionally.
Add the roasted pumpkin, all the beans and the chocolate to the chilli. Simmer for 5 mins until the beans have warmed through, then taste for seasoning. Once cool, will keep frozen for up to three months. Defrost thoroughly overnight and reheat until piping hot. Serve with rice or jacket potatoes, sprinkled with the pumpkin seeds and your choice of toppings, such as soured cream, coriander, sliced chillies, hot sauce, cheese, tortilla chips, and lime wedges on the side.
Serve accompanied by: cooked rice or jacket potatoes, soured cream, coriander leaves, sliced green chillies, hot sauce (such as salsa macha), grated cheddar or crumbled feta, tortilla chips, lime wedges
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