Ingredients Jump to Instructions ↓

  1. 4 small (1 pound each) pumpkins

  2. 2 tablespoons vegetable oil

  3. 1 large onion, coarsely chopped

  4. 1 green bell pepper, coarsely chopped

  5. 1 yellow bell pepper, coarsely chopped

  6. 1 stalk celery, coarsely chopped

  7. 1 (15-ounce) can stewed tomatoes

  8. 1 (15-ounce) can red kidney beans, drained

  9. 2 teaspoons chili powder

  10. 1 teaspoon ground cumin

  11. 1/4 teaspoon salt

  12. 1 tablespoon chopped cilantro, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Cut top 1/4 off pumpkins. Remove and discard seeds and fibers from pumpkins. Peel and coarsely chop tops.

  2. Place pumpkins in roasting pan; place a piece of aluminum foil loosely over top but do not crimp it over sides of pan. Roast 25 to 30 minutes or until pumpkins are just tender. Watch carefully at end of roasting time so pumpkins don't overcook.

  3. Meanwhile, in heavy 3-quart saucepan, heat oil until hot; sautÈ onion, peppers and celery until they begin to brown. Add chopped pumpkin, the tomatoes, beans, chili powder, cumin and salt. Bring to a boil over high heat. Reduce heat and simmer 20 minutes.

  4. To serve, place pumpkins in soup plates; ladle chili into pumpkins. Top with cilantro, if desired. Encourage diners to enjoy the roasted pumpkin once they have finished the chili.


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