When it's miles bloodless outside, there's nothing higher than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I constantly make sure I actually have a few fresh ones available whilst they're available to roast and enjoy. Not best are the seeds a delicious autumn deal with when roasted in the oven, I bag some of the pur?E and freeze it in order that I have a few handy for the the rest of the yr. And I've nonetheless were given a few more small pie length pumpkins ready around for my attention due to the fact sparkling roasted pumpkin is continually tastier than canned pur?E.
Before sending most of the pumpkin pur?E to the freezer for another day, I used some in a pumpkin chili with plump pink kidney beans, succulent mushrooms and tangy tomatoes, all completed off with a piece of lime juice and a dash of balsamic vinegar. Simple, however colourful, warming and hearty, the pumpkin sincerely provides a depth of taste to the chili making it wealthy and scrumptious.
Other chili recipes to enjoy from Lisa's Vegetarian Kitchen:
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Black Bean and Quinoa Chili Casserole
Spicy Portobello Mushroom Chili
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