Kidney Bean Pumpkin Chili

When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are the seeds a delicious autumn treat when roasted in the oven, I bag some of the purée and freeze it so that I have some on hand for the remainder of the year. And I've still got a few more small pie size pumpkins waiting around for my attention because fresh roasted pumpkin is always tastier than canned purée. Before sending most of the pumpkin purée to the freezer for another day, I used some in a pumpkin chili with plump red kidney beans, succulent mushrooms and tangy tomatoes, all finished off...

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Posted in: International Recipes