This recipe was a joint collaboration between myself and my vegan expert, Kiki P. Feel free to add/modify/remove any ingredients you wish. I have to say though that it was delicious!
Serves: A lot of people!
1 Head of Garlic
3 Onions
1 Pumpkin, pureed
4 cups Kidney Beans soaked overnight ***
10 Tomatoes
4 Ears of corn
1 Can Tomato Paste
Chili Powder
Peanut Butter
Oil
Salt and Pepper to taste
*** Prepare the night before
1. Boil water in a large pot and add the tomatoes for one minute. Remove from the water and cool. Peel off skin and dice. Set aside.
2. Cut pumpkin in quarters and clean out the seeds. Microwave on high for 15 minutes or until soft. Scoop softened pumpkin away from the skin and mash until it reaches a puree consistency.
3. Cut corn away from the cob. Set aside.
4. Dice onion and garlic. Set aside.
5. Add a little oil to a large pot and heat. Sautee onions and garlic until they soften.
6. Add diced tomato, corn, tomato puree and 4 cups of water to the pot. Stir. Bring to a boil.
7. Add Kidney beans, a heaping spoonful of peanut butter and pumpkin puree to the pot. Throw in a dash of chili powder, salt and pepper.
8. Simmer for 3 hours.
For a little special touch, serve in a roasted pumpkin!
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