Nothing beats a good bowl of chili, and using pumpkins makes this version a seasonal special.
Ingredients:
2 T butter
1/4 cup olive oil
1/4 cup cornmeal
1 -2 t 'nduja
1 T original or smoky taco seasoning
hefty pinch of salt
1 small onion, chopped
4 cloves garlic, minced
1 small pumpkin, peeled and cubed (about 3 cups)
1 orange or yellow pepper, chopped
1 jar crushed tomatoes
2 cups water
1 can kidney beans
1/2 cup corn kernels
dash of soy sauce
dash of balsamic vinegar
Warm the butter and olive oil together in a large cast iron pot.
Add the cornmeal and whisk until smooth, then allow to heat for a few minutes.
Add the 'nduja and taco seasoning and whisk again.
Once everything is fragrant, add the onion, garlic, pumpkin and pepper and mix well. Allow to cook for 5 - 8 minutes, stirring frequently.
Pour in the jar of crushed tomatoes, rinse with some of the water you're adding, and bring to a simmer.
Cover and cook, stirring frequently, for about 45 minutes.
when the pumpkin is starting to soften, add the beans and corn and simmer for 10-15 minutes more.
Taste and season with a the soy sauce and vinegar if needed.
