Pumpkin Chili
Having spent some time yesterday surfing vegan/veggie food blogs, I was feeling like trying something new. The recipe for Pumpkin Chili sounded good with only a couple of issues. Firstly, there was no chili in it. Paprika != chili. Also, the chances of me finding tinned pumpkin were slim to none.
Luckily I had a slab of tofu in the fridge to use as substitute pumpkin. I hadn’t counted on not being able to find black beans either though so in the end there was no pumpkin, the black beans became a combination of adzuki and black eyed beans and I threw in a handful of chopped chilis.
Turned out fookin’ lovely. Also, there’s enough to feed a large family so I’ll be munching on it for a while. Doubly handy since I can shove it in the freezer and have food prepared when I get back on Sunday night. Result.
That’ll be Tofu chilli then.
I had a look at the recipe – did you really put beer in? I also noticed a glaring lack of Worcester sauce.
I didn’t use any beer this time, but I’ll be having a think about what variety to use at a later date. Since I couldn’t find any poppy seeds either I think the only points that the two recipes merged were kidney beans and tomatoes.
Worcester sauce? Really? Hmmmm.
The only two items consistent in every chilli recipe
Definitely a good splash of Worcester. And tabasco too if you’ve not added enough chillies.