Pumpkin Red Tomato Chili

exclusively Skirt in the Kitchen

I’m making a heavy pot of meatless Pumpkin Red Tomato Chili to welcome in the season.  I might roast some pumpkin seeds while I’m at it.In olive oil, saute 1 chopped yellow onion  and 1 chopped dried ancho chili pepper.  Clean 2 large mustard leaves; coil, cut, and chop to saute with the onion and dried ancho chili pepper.  When chopped onions are lightly golden and softened throughout, stir in 1 tablespoon coarse yellow mustard.

Stir in 32 ounces beef broth, 1 3/4 cups pureed pumpkin, 28 ounces undrained crushed tomatoes, 1 can undrained regular Ro-Tel, and 1 3/4 cups undrained diced tomatoes.Add 1 cup undrained canned kidney beans, 1 can (1 3/4 cups) Creole creamed red beans, 1 3/4 cups canned Creole creamed black beans, 1 3/4 cups undrained regular cooked black beans (or 1 14-ounce can), and 1 drained can black beans.  I did it this way for the addition of beans simply for the desired thickness of the chili, and so most of the nutrients would not get wasted (drained from the cans).  The pumpkin puree helps with the hidden flavor and the texture-the thickness, as well.

Add 1 full packet taco seasoning.    Add other seasonings of Sriracha to taste, salt to taste, a good splash of red balsamic vinegar and sherry.

chili for the heart