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Pumpkin Chili

Anne Wolfe Postic
  • minutes
  • Serves 8 to 10

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