After viewing this picture, my mouth began to water and I at once began a quest for one. The idea of pumpkin chili has never occurred to me before!!! But it sounds so right! Here is the recipe I found here with a few minor alterations. Oh, how I love fall foods!
1 medium pumpkin, 4 to 5 pounds or 2 cups solid packed pumpkin
2 cups chopped sweet potato
1 small yellow onion, chopped
1 clove garlic, minced
1 red bell pepper, cored, diced
3 carrots, chopped
2 tablespoons vegetable oil
2 cups cubes firm tofu (or 2 cups of Morningstar Farms vegan crumbles)
4 cups diced tomatoes
2 cups tomato sauce
2 cups cooked kidney beans
1 cup whole corn kernels
1/2 cup diced green chilies, to taste
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and fresh black pepper
Cut lid in top of pumpkin; set aside. Remove seeds and pith; replace lid. Bake at 375 degrees for 20 minutes. Scoop out pumpkin flesh, leaving at least 1/2-inch to hold pumpkin shape. Dice pumpkin and set aside. Reserve pumpkin shell.
In 6-quart saucepan, saute onion, garlic and bell pepper in oil 5 minutes or until tender. Add tomatoes, tomato sauce, reserved pumpkin (2 to 3 cups fresh or 2 cups canned), sweet potato, carrot, kidney beans, corn, chilies, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat, cover, simmer 30 minutes or to desired consistency. During the last 10 minutes of cooking time, add the tofu. Stir often (yet gently) and adjust seasoning to taste. Serve from reserved pumpkin shell. Garnish if desired with shredded soy cheese and/or tofutti sour cream. Serve over cooked grains. Makes six to eight servings.
* If using tofu, I drain it the night before, and then bake on 350 for 30 mins before adding it to the chili. I like my tofu chewy not mushy.