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Mary Mac Bakehouse Recipes

Pumpkin Chili

11/15/2023

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This chili is perfect for a chilly autumn day, and a delightfully festive addition to Thanksgiving dinner! Enjoy!

Ingredients

  • 1 ½ to 2 c butternut squash, raw & cubed
  • 2 Tbs olive oil
  • 1 large onion, chopped
  • 1 yellow bell pepper, cleaned and chopped
  • 3 cloves garlic, minced OR 1 Tbs jarred minced garlic
  • 2 15-oz cans black beans, drained & rinsed
  • 1 15-oz can pumpkin - solid pack
  • 1 14.5-oz can diced tomatoes - Mexican style, as spicy as you like
  • 3 c vegetable broth OR Gia Russa vegetable soup base mixed to make 3 cups
  • 2 tsp dried parsley
  • 1 ½ tsp cumin
  • 1 Tbs chili powder
  • ½ tsp kosher salt or sea salt
  • ¼ tsp black pepper

Directions

  • In a large Dutch oven, sauté the chopped onion and bell pepper in olive oil
  • Prep butternut squash by washing well, carefully cutting off the long neck, then peel and cube
  • Add cubed squash to the pan and stir to lightly brown
  • Add salt, pepper, and minced garlic
  • Stir and cook until onions are translucent and the squash is lightly browned
  • Add vegetable broth, stir
  • Add black beans, tomatoes, and canned pumpkin, stirring after each addition
  • Season with parsley, cumin, and chili powder, and stir
  • Simmer for 1 ½ to 2 hours OR put into a crockpot and cook on low for 4-5 hours
  • Serve with some good cornbread

Recipe Card PDF
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    On the podcast, "In the Kitchen with Mary Mac," the titular Mary Mac of Mary Mac Bakehouse walks you through how to make all sorts of recipes, sometimes with a little bit of history. 

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