A sweet sugar pumpkin that’s graced our porch with all of our other Fall Decorations was finally re-purposed into the most delicious Vegetarian Pumpkin Chili.  With that I was also able to use last weeks home made vegetable stock in this recipe.

This is the recipe I used and tweaked for myself.

1 small to medium sugar pumpkin cubed

2 cups veggie stock

3 cloves of garlic

1 15 oz can of pinto beans drained

1 15 oz can chili beans drained

1 15 oz can of kidney beans drained

1 medium brown onion

1 lb of garden crumbles (or you can use ground turkey)

2 cans of chopped tomatoes, 1 drained

3 tbsp of brown sugar

1/2 tbsp of cinnamon

1/2 tbsp of nutmeg

1 tsp chili powder ( 1 tbsp of chili powder if you like spicy)

First chop up your pumpkin, removing the seeds and the skin.

Second  brown your crumbles or meat with the chopped medium onion

The recipe I was loosely following called for pumpkin pie spice. Since I did not have any I used cinnamon and nutmeg that I did have.

Last, dump everything together in the crock pot, stirring it and setting it on high for 4 hours or low for 8 hours.

I love the chunky pumpkin instead of pureed. And I love the sweet and savory flavors of this chili. It was delicious!

Hope you get to use your pumpkins too.

Repurposing a Pumpkin from Decoration to Chili


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