Monday, November 23, 2015

Red Pumpkin Chili

Most of the ingredients are orange, but the beets turn everything red, so I went with easy nomenclature. All amounts are approximate, 'cause I never measure anything.

2-3 cups beets, chopped
2-3 cups carrots, chopped
1 cup chicken broth (I used homemade bone broth but this could be left out)
1 can pure pumpkin
1 can pinto beans, drained and rinsed
enough water to cover the vegetables
salt to taste - I start with 1/4 teaspoon and add as it cooks because I over-salted once. Never again.
2 cloves of garlic, minced - jar or fresh. Could go more on this if you like garlic.
2 tablespoons chili seasoning
1 tablespoon wing sauce (that's what the label says. I'm thinking "buffalo wing sauce"?)
Optional:
1 drop oregano oil
1 drop thyme oil
Shredded or diced chicken

The beets and carrots take a while to cook, so next time I'll use a crockpot for 4 hours instead of my NuWave at 180 for 3 hours. It will be thick and a little blurpy when it's done, and the carrots and beets should be tender with no crunch.

The beets and carrots are also very sweet, so the chili powder and wing sauce are for balance. Thinking it still needs a bit more on the savory side, so maybe up the ratio on those ingredients. Or find something else to add and let me know.

The diced chicken is a nice touch if you have it, which I did since I just made bone broth, but it would eat fine as a vegetarian dish. Use as a main dish, or as a side dish to something of a more savory nature. Yes, you could add cheese. Something sour, like Parmesan.

Makes 4-6 servings, depending on how much you like it.

The bone broth doesn't add anything tastewise to the chili, but 'tis the season I step up my bone broth intake (for immune boosting), so I tend to put it in everything short of my Lucky Charms.

Enjoy.

No comments:

Post a Comment