Bean chili stuffed pumpkin

BEAN CHILI STUFFED PUMPKIN

Ingredients

1 Small pumpkin

1 1/2 Dry beans (or 3 Cans of beans)

1 Small diced carrot

1 cup Cut string beans

3 Scallions sliced

6 Garlic cloves

6 Fresh tomatoes

(or 1 can of diced ones)

3 tablespoons Tomatoe paste

1/3 cup Beer

12.5 grams Dark chocolate

That's what I used.

1 Chipotle in Adobe

1 teaspoon Cumin

1/2 teaspoon Pumpkin pie spice

1 teaspoon Vegetable base in

1/2 cup Water

Directions

If using dry beans, soak them overnight then cook them 45 minutes or until desired donness.

Preheat the oven at 375°F.

Wash the then cut off the top of the pumpkin by stabbing it all around the stem. Empty it, reserving the pepitas for roasting later. Pat dry dry then spread bacon grease or oil inside the cavity then salt and pepper if using oil.

Roast the pumpkin with the top on the side. Roast also the tomatoes (if using fresh ones) cut in half and seasoned with oil, salt and pepper.

Meanwhile sauted the carrot 5 minutes, add the string beans and cook 5 minutes. Add the qhite part of scallions cook 1 minute then add garlic. Cook until fragrant then add the tomatoes. Depending if the tomatoes are well roasted or less you may want to add tomatoe paste. Add 1 teaspoon of vegetable base and 1/2 cup of water if it's thick. Add 1 piece of dark chocolate ( 12.5 g.), 1 chipotle in Adobe, 1/2 teaspoon of pumpkin pie spice, 1 teaspoon cumin, salt and pepper to taste. Simmer until the pumpkin is ready. Add the green part of the scallions. Fill the pumpkin and turn back in the oven for 10 minutes.

Put the top on and put on a pretty plate. Cut a slice to serve. I topped mine with store bought guacamole and pepitas.

Delicious! The chocolate, the pumpkin pie spice, the chipotle, you distinct all if it and it is so delectable.

Comments

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