Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 Heather's cashew chili inspired me to post this chili. In a large pot on medium heat), combine: 1 large can diced tomoatoes (usually 28 ounces) 1 large can pumpkin puree (not the pie filling) (same size as the tomaotes) 1 small can enchalada sauce (go for mild, medium or hot - however you like it!) 2 T. chili seasoning (I used frontier's Mexican blend) pinch of cinnamon (at most 1/16 t.) Stir until bleanded. Then add 5 cans of beans (white, pinto, red - whatever you like) This is it! (no chopping!!!)It can be ready when heated, or you can simmer and let the flavors blend a little. It makes an enornous amount but freezes well. BTW - most people cannot *handle* the fact that there is pumpkin in chili. (My sister refused to try it). This does not taste like pumpkin - but you get a smooth consistency and a great hit of vitamin A with it! Karyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 Karyn thanks it sounds delish! I actually bought some butternut squash and have been toying with the idea of adding it to my cashew chili, so pumpkin chili sounds ok by me Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ messagefromkaryn <messagefromkaryn Sunday, December 28, 2008 5:42:51 AM pumpkin chili Heather's cashew chili inspired me to post this chili. In a large pot on medium heat), combine: 1 large can diced tomoatoes (usually 28 ounces) 1 large can pumpkin puree (not the pie filling) (same size as the tomaotes) 1 small can enchalada sauce (go for mild, medium or hot - however you like it!) 2 T. chili seasoning (I used frontier's Mexican blend) pinch of cinnamon (at most 1/16 t.) Stir until bleanded. Then add 5 cans of beans (white, pinto, red - whatever you like) This is it! (no chopping!!!) It can be ready when heated, or you can simmer and let the flavors blend a little. It makes an enornous amount but freezes well. BTW - most people cannot *handle* the fact that there is pumpkin in chili. (My sister refused to try it). This does not taste like pumpkin - but you get a smooth consistency and a great hit of vitamin A with it! Karyn Quote Link to comment Share on other sites More sharing options...
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