Posted: 22/01/2013 at 11:20
PUMPKIN CHILLI RECIPE
There were quite a few allotment PUMPKINS this year. New England Pie variety (culinary).
Pumpkin can absorb flavours and I really like using it in in VEGETABLE CHILLI. This is a ROUGH INDICATION of how I usually go about making it. HOPE IT IS USEFUL! Prepare pumpkin. I usually cut it into small cubes or similar. Then you need to lightly fry some onion (optional garlic), Meanwhile, cook pumpkin (boil & then simmer) until softens (approx 10/15 mins but can easily vary) Transfer ONION and PUMPKIN to a larger cooking pot while adding TINNED TOMATO. I tend to use several tins so that I can use more pumpkin and then freeze spare batches in plastic Chinese takeaway style containers later (available in packs from most pound shops, discount supermarkets or similar) Add RED LENTILS (plenty) and CHILLI SAUCE (add according to your taste !!!) Heat up and then leave simmering while you prepare rest of meal. (about 20 mins? until lentils soft) I finally add a tin of pre cooked red kidney beans to the chilli a few minutes before serving as they only need cooking for a short time(baked beans could also be added). Spare pumpkin can always be frozen after the boil and simmer stage and will keep for a few months. Although salt is usually used minimally, a pinch of salt added in the cooking stage is supposed help the preserving process. The pumpkin should also be okay for a while if just chopped /diced and frozen in a sealed freezer bag or container.