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Pumpkin Chili

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Pumpkin Chili

A hearty soup for fall evenings

  • Author: Jennie

Ingredients

  • 3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
  • 2 medium turnips, about 3/4 pound
  • 1/2 cup unsalted butter
  • 1/2 cup olive oil
  • 1/2 cup finely ground cornmeal
  • 2 red bell peppers, chopped
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 cups vegetarian broth
  • 2 (10-ounce) cans diced tomatoes with green chilies, such as Rotel
  • 2 (16-ounce) cans chili beans, drained
  • 2 cups frozen corn
  • 1 tablespoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • Several dashes vegetarian Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Balsamic vinegar, to taste
  • Chopped green onions, to serve
  • Shredded cheddar cheese, to serve
  • Sour cream, to serve

Instructions

  1. Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)
  2. Peel the turnips and cut into 1-inch pieces.
  3. In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
  4. Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)
  5. Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.
Jennie Schwartz
Personal Health Coach

Jennie is a certified health coach and yoga instructor. Her approach combines yoga, fitness, and nutrition to achieve health goals. Her biggest joy is helping clients discover the tools needed for a lifetime of balance and well-being.

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