Vegetarian Pumpkin Chili, as made at Chili Fights in the Heights 2012

Here is the recipe for the vegetarian pumpkin chili team Eggshells (Unreliable Transportation) made at Chili Fights in the Heights this year! This recipe makes 6 gallons, so be sure you either halve it or want lots!

4.5 lbs dry pinto beans. soak 24 hrs.

3 lbs dry kidney beans. soak 24 hours.

Put some water in, about an inch over the beans.

Cook with epazote, 1 oz. in tea ball (this is what they do it in Mexico)

saute separately:

2 cups canola oil (or vegetable)

6 lbs yellow onions, chopped 1/4-1/2 in. (Saute for a while before adding anything else)

8 bell peppers or 3.5 lbs. 1/4-1/2 in.

3 oz. garlic, peeled and pressed

2 oz. jalapenos, minced

3 c. fresh parsley, minced (add at very end)

3/4 cup chili powder

1/4 c black pepper

6 tb cumin

3 tb salt

6 tb oregano

2 tb cayenne

3/4 c lemon juice

8 average zucchini or 5 lbs. 1/2 in. cubes (ADD AT LAST TEN MIN OF SAUTE)

add sauteed stuff to beans

add 2 #10 cans stricia tomatoes

2.5 lbs. frozen corn kernels

1-2 cans pumpkin.


Heat to 180 degrees.

There may be a need to simmer to reduce. Feel free to use vegetable broth instead of water to enhance flavor. 


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