Pumpkin Chili

Not sure what to do with all those pumpkin and squash sitting on your kitchen counter?

No worries - just grab some onion, celery, and canned tomatoes, and you're already about halfway finished with your delicious "Pumpkin Chili".

In just 30 minutes, you have a satisfying and comforting bowl of steaming pumpkin deliciousness.

Ready? Let's jump right into it.

Recipe Author

This recipe is from plant-based chef Steve Lynn.

You can learn more about him on his blog "Veggie Village" or on Instagram.

Instagram: @stevelynn_veggievillage

Website: www.veggievillage.net

Ingredients

• 1 carrot, small dice

• 1 celery stock, small dice

• 2 onions, small dice

• 2-3 cloves of garlic

• 2 tbsp tomato paste

• 125 ml (4.2 fl oz) red wine

• 425 g (15 oz) diced tomato

• 425 g (15 oz) crushed tomato

• 125 g (4.4 oz) super fine TSP

• 1 jalapeno chopped

• 1 tbsp chili spice

• 200-300 g (7- 10 oz) pumpkin or squash

• Salt and pepper

• Oil

Garnish with

• Fresh parsley
• Jalapeno slices
• Vegan cream

Instructions

1. Cut the pumpkin/squash in half, remove the seeds, then peel it. Cut it in smaller chunks, add them to a bowl.
2. Rub them with olive oil and sprinkle with sea salt. Add to a baking tray and bake in the oven at 200°C (390 °F) for 30 minutes. 
3. Bring a pan to medium-high heat, add some oil. Sweat carrot, celery, onion in the oil, until the onion starts to become translucent.
4. Add in the garlic and cook for an additional 1-2 minutes
5. Add the tomato paste and cook for an additional 1-2 minutes
6. Deglaze with the wine.
7. Add the diced tomato, crushed tomato, TSP, jalapeno, and chili spice.
8. Cook for about 10 minutes on low or until the carrots are tender and the TSP is fully cooked.
9. Check and adjust seasoning as desired. Add in the squash and serve.