Saturday, April 10, 2010

Pumpkin Tomato Stew

To fellow food collectors -

The good part of a large pumpkin harvest is getting a shelf full of canned pumpkin. The bad part of a large pumpkin harvest is trying to find a way to use a shelf full of canned pumpkin.

I adapted this recipe to fit what I had on hand and it was delicious. So, those of you that are hoarding canned pumpkin and canned tomatoes from last year, it's time to use them up. :)

Crockpot Pumpkin Tomato Stew

1 cup chopped onion
1 red bell pepper, chopped
1 dried red habanero chili
2 cloves garlic, minced
1 cup turkey pieces or cooked ground turkey (optional, it's not the main flavor)
30 ounces cooked pinto beans
32 ounces (1 qt) canned tomatoes
2 cups pumpkin puree
2 teaspoons curry powder
1/8 teaspoon chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper

Add everything into the crockpot but the dried chili. Put the chili on top. Cook on low for 6-8 hours. Remove the chili before serving. Or, for a fun game, mix in the chili and see who gets in their bowl at dinner.