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.
Enjoy!