No guesses on what I planned to make from my homemade pumpkin puree? Not one of you? Then it looks like I’ll have to show you.
I used it to make a big, delicious pot of pumpkin chili.
Yes it sounds weird, but it’s really good. I promise! The secret recipe I used came from one of my cousins, but you can turn almost any chili recipe into pumpkin chili simply by replacing some (or all) of the tomato sauce or puree with the same amount of pumpkin puree. You don’t have to make your own pumpkin puree, canned works just as well.
Not only does substituting pumpkin for some of the tomato products add nutritional punch to an already pretty healthy dish, it lowers the acidity of chili, making it a nice alternative for people who have problems eating acidic foods.
The recipe I used is particularly colorful since it uses red kidney beans, black beans and pinto beans and has red, green and yellow peppers – plus lots of jalapenos.
I’ve heard of people adding anything from chocolate to whiskey to chili, so pumpkin really isn’t that strange. What’s the most unusual ingredient you’ve added to chili, and how did it turn out?