Smittee’s BBQ Seasoning Pumpkin Chili
Equipment
- Food Processor or Blender, Dutch Oven
Ingredients
- Ingredients
- 2 tablespoons butter or olive oil*
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 small green pepper diced
- 1 medium sweet potato small diced
- 15 ounce of homemade pumpkin puree see below
- 28 ounce can tomatoes diced
- 15 ounce can tomato sauce
- 15 ounce can pinto beans drained and rinsed
- 1 cup water
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 tablespoons Smittee’s BBQ Seasoning Original or Spicy
- 1 ½ teaspoons sea salt
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper, and sweet potato. Cook for 8 to 10 minutes until the onion is translucent and the sweet potatoes are fork tender.
- Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, Smittee’s BBQ Seasoning, cinnamon, and sea salt.
- Bring to a simmer, then simmer for 15 to 20 minutes or until the sweet potato is tender.
- Taste and add more sea salt and Smittee’s BBQ Seasoning, if desired. Serve warm, garnished with your favorite chili toppings. Serving suggestions: Top with cheese, sour cream, green onion, brisket, or ground beef.
Notes
Homemade Pumpkin Puree
Ingredients
• Cheddar, Cinderella, or Fairytale Pumpkin (medium)
• Food Processor or Blender
Preheat oven to 400 degrees.
1) Cut the pumpkin in half. Use a spoon to scrape out the seeds and pulp from the center. Place seeds aside in a separate bowl. Repeat until all seeds and pulp are removed from the pumpkin. 2) Generously, season both halves with Smittee’s BBQ Seasoning Original. 3) Place the pumpkin halves face down on a baking sheet and roast at 400°F until the pumpkin is soft to the touch or tender. They should be light golden brown when done. 4) Let pumpkin cool. Scoop out soft pumpkin flesh into a food processor or blender. Do not overfill. Leave room for expansion. 5) Using the puree setting, pulse the pumpkin until smooth. When complete, place in a bowl and continue to puree pumpkin until all is complete. Use appropriate measurements for your recipe. 6) The remaining pumpkin puree can be stored in the freezer in plastic freezer storage bag. Freezing in one cup increments are recommended. Seal the bag leaving a small opening. Use your hands to flatten out the pumpkin flesh inside the bag and push out the air. Store bags in the freezer laying flat.
Ingredients
• Cheddar, Cinderella, or Fairytale Pumpkin (medium)
• Food Processor or Blender
Preheat oven to 400 degrees.
1) Cut the pumpkin in half. Use a spoon to scrape out the seeds and pulp from the center. Place seeds aside in a separate bowl. Repeat until all seeds and pulp are removed from the pumpkin. 2) Generously, season both halves with Smittee’s BBQ Seasoning Original. 3) Place the pumpkin halves face down on a baking sheet and roast at 400°F until the pumpkin is soft to the touch or tender. They should be light golden brown when done. 4) Let pumpkin cool. Scoop out soft pumpkin flesh into a food processor or blender. Do not overfill. Leave room for expansion. 5) Using the puree setting, pulse the pumpkin until smooth. When complete, place in a bowl and continue to puree pumpkin until all is complete. Use appropriate measurements for your recipe. 6) The remaining pumpkin puree can be stored in the freezer in plastic freezer storage bag. Freezing in one cup increments are recommended. Seal the bag leaving a small opening. Use your hands to flatten out the pumpkin flesh inside the bag and push out the air. Store bags in the freezer laying flat.