Pumpkin Chilli

Evenings are now accompanied by turning leaves and cool breezes. My favourite season is creeping in with each drop of a degree. And there is only one way to celebrate: pull out the dusty knitting needles and stock up on pumpkin! 

Last year, I was not overly adventurous with my pumpkin escapades. This year, I want to take pumpkin an adventure through corners of cookbooks it has yet to discover and break it free of any stereotypes. I am starting with pumpkin chilli. I cannot take the credit for this inspired recipe, as it is adapted from a fantastic blog, “Sweet Salty Spicy”. 

Unfortunately, there is no new waffle recipe today. I will be serving the chilli with the leftover cheddar-cornmeal waffles that have been awaiting their flight from the freezer.

Pumpkin Chilli (Adapted from Sweet Salty Spicy blog)

Olive oil

1 red onion, diced

3 cloves garlic, minced

2 stalks celery

½ sweet potato, finely diced

1 ¼ cup kidney beans (not canned)

1 cup white/lima beans (not canned)

½ can pumpkin puree

½ can chopped tomatoes

½ tbsp. cumin

2 tbsp chilli powder

Heat oil. Add garlic, onions. Lightly sautee. Add veggies. Cook 10 minutes. Add other ingredients, minus pumpkin puree. Stir in water from cooking kidney beans until desired thickness. Bring to a boil, cover and simmer for 45 minutes. Stir in pumpkin puree and cook another few minutes.

Serve with a dollop of sour cream and toasted cheddar-cornmeal waffles.