INGREDIENTS
1
pie pumpkin
2 16 ounce cans
Chili beans
2 cups
Corn, frozen kernels
6 cloves
Garlic
1
Green onions
1
Onion, large
2
Red bell peppers, medium
2 10 ounce cans
Tomatoes with green chilies
2
Turnips, medium
2 tbsp
Tomato paste
4 cups
Vegetable broth, low-sodium
1
Balsamic vinegar
3 dashes
Vegetarian worcestershire sauce
1
Black pepper, Freshly ground
1 tbsp
Chili powder
1 tsp
Cinnamon, ground
1/2 cup
Cornmeal, finely ground
1
Salt
1/2 cup
Olive oil
1 tsp
Cumin, ground
8 tbsp
Butter, unsalted