Spicy and sweet chili is a perfect warm up on a cold day. Try this chili
with sugar pie pumpkin, Mexican spices, beans, and tangy Cabot cheddar. This chili is a hearty and healthy dish that can be a go-to for vegetarian night.
Directions
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CUT the pumpkin in half and remove the seeds. Peel the pumpkin using a potato peeler, then cut the pumpkin into small bite-sized pieces. You should have about 3 cups.
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HEAT the oil and butter in a large pot over medium-high heat.
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ADD the pumpkin, onion and bell pepper to melted butter and season with salt and pepper. Cook until barely tender, about 5-7 minutes. The pumpkin won’t be cooked through yet.
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STIR in seasonings, broth, beans and tomatoes. Bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.
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SEASON with additional salt and pepper, to taste.
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SERVE topped with grated cheese, a dollop of Greek yogurt or sour cream, and sliced green onions.