MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Drunken Pumpkin Chili Cooked In Oregon Beer
Categories: Chili
Yield: 6 Servings

1 1/2 lb Pie pumpkin or sugar pumpkin
2 tb Olive oil
1 lg Onion; diced
1 lg Carrot; cut into matchsticks
2 tb Paprika
1 tb Chili powder
1 tb Ground cumin
One can; (15 oz) kidney
-beans, drained
One can; (15 oz) pinto
-beans, drained
Half a can; (7.5 oz) sweet
-corn, drained
Two cans; (14 oz ea) diced
-tomato
1 tb Tomato paste
One can; (12 oz) beer (pale
-or medium lager)
2 c Meatless crumbles
1 c Shredded pepper jack cheese

Pre heat oven to 375 F

Using a sharp knife, cut the pumpkin in half. Using a spoon, scoop
out the seeds and membrane. Place the pumpkin halves on a cookie
sheet lined with parchment paper, cut side down. Bake in a 375 F oven
for 15 minutes or just until the pumpkin is soft enough to peel the
skin away.

When the pumpkin is done, remove from oven. Wait for it to cool
enough to handle it. Peel the skin, and discard. Also discard the
stem end of the pumpkin. Cut the pumpkin into 1 inch cubes. You
should have about 3 cups of cubed pumpkin.

In a large pot, heat the oil and add the diced onion. Cook on medium
heat till the onion is soft. Then add the carrots, paprika, chili
powder, and cumin. Stir for about 30 seconds.

Add the kidney beans, pinto beans, sweet corn, and tomatoes, tomato
paste, beer, the baked and peeled pumpkin, and salt to the pot. Bring
to a boil, while stirring. When the chili boils, reduce the heat and
simmer for 15 minutes or till the pumpkin is soft.

If the chili gets too thick, add 1-2 cups water.

When the pumpkin is soft, stir in the meatless crumbles and cook just
untill the crumbles are heated through. If using frozen crumbles,
make sure they get completely heated.

Taste and adjust for salt. At this point if you like, you can add 1
tablespoon of sugar to the chili for some sweetness or 2 tablespoons
lime juice for some tang. Both are optional.

Serve drunken pumpkin chili with sprinkled cheese on top and tortilla
chips or brown rice.

Recipe by Sala

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