Ancho Chilli Pumpkin Recipe
July 18, 2017
This recipe is one of many that have evolved over the past five years based on what the garden has provided. It is made from a large percentage of vegetables harvested from our garden, some from summer.
Pumpkins require curing in the sun after harvest so the skin hardens and storage time is increased. I have always done this – except this year there was no sun after they were harvested. I did leave them outside for a while but it obviously was insignificant as this week I found 2 of my stored pumpkins from this year’s harvest beginning to rot. A whole pumpkin provides a number of meals in a week. It is a low cost grocery week when we cut into a pumpkin. As soon as I noticed there was an issue with a couple in storage I quickly rescued the parts of each that I could. One was baked the other made this meal. The waste returned to the compost.
My son saw what I was up to and begged me to make these gluten and egg free biscuits he loves. How could I refuse?I made a batch for a back-to-school treat as the kids return from term break Tuesday. The remainder I baked will be made into the healthy pancakes we love. The kids adore these as an after school snack, and breakfast treat.
I made this recipe after a few days of being away from home. As a result there were not many fresh ingredients in the house to use for dinner and I did not fancy a trip to the store. Because I noticed they needed to be used and rescued straight away I was keen to utilise things that were on hand and in the pantry. It was actually a welcome event as it instigated preparation of school snacks, after school snacks, a breakfast plus this dinner with plenty of left overs for my husband’s lunch – all done in a short period of time and now I feel much more ready to head back into the school routine.
This recipe was made a day ahead to allow the flavours to settle and develop. Note: It is not a spicy, hot recipe as I wanted the kids to eat it as well. There is a mild chilli after-taste but it is pretty minimal, more smokey than spicy in character.
This is my mild ancho pumpkin chilli recipe. I hope you love it but let this be a lesson to you to correctly harden your freshly harvested pumpkins and not be lazy like I was this year.
Mild, slightly smokey pumpkin chilli. A filling vegetarian recipe to warm the family on a winter's evening.
Add all of the ingredients to a hot plate in a pan that can be covered with a lid and stir to combine
Cover with a lid and bring to a simmer over medium heat
Once simmer has been reached reduce heat slightly and continue to simmer for 20 minutes, stir once or twice
Remove lid and continue to simmer for approximately 10 minutes or until the liquid has reduced
Serve with rice and fresh coriander
This meal can be prepared the day prior and reheated to serve. Add a little extra water to the pan when reheating.
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