Pumpkin Chili

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How y’all get so creative?

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Like, days before Halloween I see you people showing UP in some of the best costumes ever.

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Y’all clever as HECK!

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My lame behind has NEVER had interesting inspiration for Halloween costumes. Ever since childhood I have just wanted to be a sexy princess or sexy rockstar. Like, I have a very vivid memory of being Princess Jasmine at maybe 3 or 4 years old. Living in DC, it was plumb freezing on Halloween so my evil mother forced me to wear an undershirt under my lil Jasmine crop top. I threw a FIT! The audacity! I wanted that baby belly out and about! Then there was the Pocahontas year. This time there was a long black wig that scratched the HECK out of me and the bangs came over my eyes a lil and just didn’t make me feel like the sexy princess I was going for at 5. Another tantrum. Fast forward to being Amy Winehouse a couple of times and then skipping several years because my anxiety didn’t allow me to even THINK about dressing up for fear of being made fun of. I peaked in 2010 and was actually something kewl – Garr and I were a hotdog – him the bun, me the weiner. That is literally the HEIGHT of my Halloween creativity. A processed meat.

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So this year I went back to my roots and was Ally from A Star is Born, obviously.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 can of pumpkin puree
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 package of soyrizo
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 tbsp. of garlic, minced
  • 1 10 oz. can of diced tomatoes with green chiles or fire roasted tomatoes
  • 1 fresh roma tomato, diced
  • 2 cups of vegetable broth
  • 1 tbsp. of olive oil
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving
  • Cherry tomatoes, for serving

How to:

  • Heat a skillet over medium heat
  • Add soyrizo + cook until crisp, about 7-8 minutes, remove + set aside
  • Heat oil in a dutch oven over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper, cook another 2 minutes
  • Add garlic, cook 1 more minute
  • Add chili powder + cumin + smoked paprika + oregano + crushed red pepper + some S+P, cook for a minute
  • Add in pumpkin + tomatoes + beans + broth + a lil water if you want it a lil soupier, bring to a boil, reduce heat + let simmer for 25 minutes
  • Add soyrizo, simmer another 5 minutes
  • Serve warm with cilantro + avocado + cherry tomato halves
  • Get your cauldron boiling + your spell book out + perform some Halloween mischief while drowing in your pumpkin chili

12 thoughts on “Pumpkin Chili

  1. Junior L Loinman says:

    As you know I’m a binge drinker and have been on a doozy the past month or so. Just catching up on email and was initially appalled by the pumpkin chilli. I’m thinking, it’s too early for pumpkin then I remembered I was drunk during Halloween up to Thanksgiving. So I looked again and decided I was right after all. I’d rather have chilli with meat. How do I turn this channel and find a meat blog?

    Like

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