It does feel great to be posting recipes from our garden again, this pumpkin chili recipe is definitely a winter warming favourite in our household, a really quick and simple meal that can be on your table in 40 minutes and 10 minutes of that is preparation time and another 20 minutes is allowing it to bubble and simmer away. It is full of all the flavours you associate with a good ol’ tex mex chili like cumin, tomato, beans and of course chili but the sweet earthiness of the pumpkin still stands up and remains the star of the show. Of course this is no better, or indeed worst than a beef or pork chili, it is different and when I am cooking food sans meat I like to celebrate the difference rather than turn the key ingredients in to meat substitutes… I make pumpkin chili because I want pumpkin chili, not because I want something to replace beef!
It is odd cooking for my little corner of the internet at this time of year, all summer I have been playing around on and off with darker photographs to break up the brightness and now I find myself almost exclusively taking photographs against a darker background… Of course this is due to the fact that it is now dark when I cook and take my pictures, we live right on the Eastern edge of the of the Central European Time Zone, so as I write this in the middle of November the sunsets at around 4:40, however by the time we get to midwinter that will be closer to 3:45! I see lots of chatter on the interweb from folk that get terribly sad because the nights draw in, I personally love it, there is something very satisfying about ‘closing up shop’ at 4pm, making a cuppa from the kettle that permanently sits on top of our wood burning stove (unless that spot is taken by mulled wine), before heading into the kitchen to make something warming like pumpkin chili 😀
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