Also pictured: Kaddo Bourani
For the run-up to Halloween, I’ll be posting three savory pumpkin dishes. An appetizer (savory pumpkin fries), a side dish (this dish), and an entree (kaddo bourani). This smoked pumpkin chili is a vegetarian version of my family’s very non-vegetarian smoked BBQ beans recipe. It is a slow cooker dish and turned out amazing.
This recipe utilizes a real-deal pumpkin, and not the canned puree. A “real-deal” pumpkin is a Pie Pumpkin, also called Sugar Pumpkin. The carving pumpkins flesh releases a lot of water into a dish, and is not good for most cooking applications. I don’t recommend using them at all for cooking. Carve, and cook not.
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Special tools: A slow-cooker
Smoked Pumpkin Chili
On medium heat, cook:
- 4 tbsp butter
- 1 onion, yellow, finely diced
Cook well until lightly browned (10-12 minutes), add to slow cooker and then add:
- 1 sugar/pie pumpkin, de-seeded/skinned, diced into 1-inch cubes
- 2 15.5 oz cans of baked beans (vegetarian)
- 1 can of Red Kidney beans (drained)
- 1 can of cannelloni (white kidney) beans (drained).
- 1 cup ketchup
- ¼ cup brown sugar
- 2 tbsp white vinegar
- 1 tbsp liquid smoke
- 1 tsp salt
- ½ tsp ground black pepper
Cook on low for 4+ hours