Surprise your friends in the next camp out, tailgate. An easy vegetarian chili recipe. Comforting, yum, enjou

1. Peel and cut the pumpkin into ½ inch cubes
Dice the onion, Mince the garlic
Start 30 briquettes (for 12” - 6 qt dutch oven) in the chimney. When the smoke
becomes clear, the charcoal is ready.
Heat the dutch oven by having all briquettes at the bottom
Heat oil, cook the onion and garlic, until translucent
Add the pumpkin, canned tomatoes and beans, include all the liquid in the cans
Add tomato paste, Stir to mix up everything up
When it start to boil, add all the seasonings. Taste and add more as needed
Cover and cook in slimmer (move ⅔ of the briquettes to the top of dutch oven)
for an hour or until the pumpkin is soft.
Ready to serve
Add cornflour to thicken or water the thin per needed
Hour 1
Hour 2
Hour 3
🍲 8-10 Servings
Ingredients
3 lbs pumpkin like sugar pumpkin, kabocha, red kuri, etc
1 large onion
6 cloves garlic
½ cup unsalted butter
½ cup olive oil
2 can (28 oz) diced tomatoes
3 cans (16 oz) pinto, kidney or cannellini beans
3 tbls tomato paste
Seasonings
1 tbls chili powder
1 tsp cinnamon
1 tsp cumin
A dash of worcestershire sauce
Salt & pepper
Optional
½ cup cornstarch