AWESOME CHILI RECIPE ALERT Ever since the fine people at Thug Kitchen put their cookbook on preorder last February Ive been giddy. If youre not familiar with TK they are all about mouthwatering vegan recipes delivered with a healthy dose of potty mouth. Yes, lots and lots of cursing. If you can stomach some naughty language the recipes are as hilarious as they are delicious. The book finally arrived last month and I couldnt wait to start cooking. Just in time for Fall and our pumpkin carving party was Pumpkin Chili. I admit I was a little skeptical and made a trial run of the recipe 2 days before the party but was not disappointed -- and neither were my guests who devoured the entire double batch. Ive made it a couple of times since so there are a few variations on it listed at the bottom along with some serving suggestions. Here is the basic recipe straight from TK: ~~~~~~~~~ From Thug Kitchen Pumpkin Chili NOTES This isnt a weak-ass canned chili that needs f*cking validation from some football players telling you how good it is. Hell no, this is hearty spoon-stands-up-on-its-own kind of sh*t. Pumpkin Chili Recipe INGREDIENTS 1 yellow onion 1 carrot 1 bell pepper 1 teaspoon olive oil 2 to 3 cloves garlic, minced 1 jalapeño, minced 2 teaspoons soy sauce or tamari 2 1/2 tablespoons mild chili powder 1 teaspoon ground cumin 1 can (14.5 ounces) low-salt diced tomatoes* 1 1/2 cups pureed pumpkin** 2 cups vegetable broth or water 3 cups cooked beans*** 1 tablespoon lime juice Toppings: cilantro, chopped onion, jalapeños, avocado, tortilla strips *Fire-roasted tomatoes are damn delicious if you can find them. **You can buy canned pumpkin puree, or cut up a fresh pumpkin into chunks, steam it until it is tender, and puree the f*ck out of it until you have 1 1/2 cups. If you try to make this chili with pumpkin pie filling, dont complain about how f*cked up it tastes. You did that dumb sh*t yourself. ***Whatever beans you prefer in a chili are cool, but if you need direction, half black bean and half pinto make a solid combo. And yeah, you can use two 15-ounce cans. DIRECTIONS Chop up the onion, carrot, and bell pepper into pieces no bigger than a bean. In a big soup pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and sauté them until they begin to brown, about 5 minutes. Add the garlic, jalapeño, soy sauce, and spices and cook that all together for another 30 seconds. Add the tomatoes, pumpkin, broth, and beans and stir that up so everything is mixed. Get those flavors mingling and sh*t. Turn down the heat, cover, and let that simmer together for about 15 minutes. Stir it around every now and then. When it is done simmering, turn off the heat and stir in the lime juice. Serve right away with your favorite toppings. INFORMATION Yield Makes enough for 4 to 6 people depending on how much they like chili ~~~~~~~ My notes and experiments with this recipe: *While TK is all vegan, we are not, and LOVED the addition of a pound of browned ground turkey per double batch. If you like your chili extra meaty you could probably add the whole pound of turkey. (you can add this last and set some aside first if youve got any vegetarian friends) *to keep this gluten free use coconut aminos in place of the soy sauce *If you prefer your chili on the mild side, be sure to seed your jalapeños before adding them. I tried a double batch with just one unseeded pepper and it was plenty hot enough. For guests I left out the heat and let them top with peppers or tabasco on their own. *In addition to the suggested toppings we add sour cream and cheese. Put these out with chopped onion, jalapeños, and avocado and youve got yourself a fine chili bar. If you love this be sure to like the Thug Kitchen FB page. Enjoy!!!
Posted on: Sun, 16 Nov 2014 16:03:56 +0000
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