curry chipotle pumpkin chili

about two weeks ago through our Annie’s organic food buying club we received a pumpkin

it sat on the counter until last night

initially Will had thought about making pumpkin pie but then…. through a beautiful mess i found this recipe

pumpkin chili? i thought

it sounded (and looked) like a great new way to use a pumpkin

a better way for everyone to enjoy pumpkin in a healthier and nutritional way

i forwarded the recipe to Will (our personal chef) and he gave it a go last night

of course like always Will made it his own by adding a few of his own special touches

he used real pumpkin not can pumpkin puree

he added more chipotle and adobo sauce, a bit more cumin, a bit more cinnamon, some thyme and curry to taste

so basically, 1 whole onion chopped, 10 minced cloves of garlic, 5 cloves crushed, 2 Tbsp garlic, 3 whole tomatoes chopped, 1 whole red bell pepper chunked, 1/2 small can chipotle peppers in adobo sauce, chopped 2 cans of kidney beans, 1 can Pinto beans, 2-3 cups pumpkin puree, 1/4 tsp cinnamon, 1/2 tsp cumin, 1/2 tsp thyme, curry and salt to taste

sautee onions and garlic in butter low heat in large pot for five minutes or until sugars start to release

add thyme and tomatoes let simmer for five minutes. stir occasionally.

add bell peppers, cinnamon, cumin and chipotle peppers, spooning in adobo sauce as well

let simmer for 5 minutes or until peppers start to loosen up. stir occasionally

add pumpkin in parts stirring in until pumpkin is approximately 1/2 of the stew. Let simmer for two minutes

stir in beans. place on low heat and let it sit for ten minutes

add salt and curry to taste. approximately 1/4 tsp curry powder and 1/2 tsp salt

this is pretty spicy, if you want it less spicy, half the chipotle and adobo

we topped it off with shredded cheese, sour cream and scallions

it was deeeeeeeelicious!!