We just got back into town, refreshed from time with family and friends. We scheduled ourselves a day to recover from cat withdrawal and relax. We came back to Kansas City to find fall starting to creep in, and we decided to try our hand at a pumpkin chili. Here's how we went about it:
- 1 lb pumpkin, roasted (skin-removed) and cut into 1 inch squares.
- 1 whole onion, diced
- 1 jalapeño, seeded and diced (leave the seeds in if you want it extra spicy)
- 1 lb sausage
- 1 15 oz can chili beans, undrained
- 1 15 oz can black beans, undrained
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 Tbsp adobo sauce from can of chipotles in adobo sauce, not pictured (can substitute dash of liquid smoke, 1/2 Tbsp Korean chili flakes, or 1 1/2 Tbsp of barbecue sauce)
- 1 tsp chili powder
- 1/4 tsp cumin
- Dash of turmeric
- Pinch of celery seed
- Black pepper to taste
- 1/2 c water or broth
