Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chili pumpkin. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chili Pumpkin is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Chili Pumpkin is something that I’ve loved my entire life.
In a large pot over medium heat, cook beef until brown; drain. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain.
To begin with this recipe, we have to prepare a few ingredients. You can have chili pumpkin using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chili Pumpkin:
- Make ready 500 g cubed/diced pumpkin
- Take 2 long lemongrass - bruised
- Prepare 4 bird eyed chillies
- Prepare 3 garlic
- Get 1 medium size shallot - cut
- Get 1 tbsp dried anchovies
- Prepare 1 inch shrimp paste/belacan/terasi
- Get 3 tbsp cooking oil
- Take 1 tsp chicken seasoning powder / salt
- Take Note:
- Make ready 👉🏻 Diced chicken or bite size cut chicken can be added
- Take 👉🏻 Omit anchovies if using chicken
Place the pumpkin on a baking sheet with sides or in a casserole dish in case the pumpkin leeks. Ladle the chili into the pumpkin and place the pumpkin "lid" on top. Bake the pumpkin for about an hour, depending on the size. The pumpkin is done when a fork can be easily inserted into the flesh of the pumpkin.
Steps to make Chili Pumpkin:
- Clean and peel pumpkin hard skin. Cube/dice.
- Clean and cut two long stalks of lemongrass into 10 cms. Then bruise the lemongrass stalks by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver.
- Crush and pound bird eyed chillies, garlic, cut shallot, dried anchovies and shrimp paste using mortar and pestle.
- Cooking the dish - Heat 3 tbsp of cooking oil in a deep pan or a wok over medium heat. Sauté bruised lemongrass and pounded ingredients until lightly brown and aromatic. Add cubed/diced pumpkin. Stir to mix.
- Next, add enough water to barely cover the pumpkin. Season with chicken granules/stock or chicken seasoning powder. Simmer over medium high until water receeds to more than half and pumpkin cubes are very soft. Stir in between simmering time.Taste and adjust seasonings accordingly before removing from the heat. Dish up. Serve with warm white rice.
Bake the pumpkin for about an hour, depending on the size. The pumpkin is done when a fork can be easily inserted into the flesh of the pumpkin. And then, when it's time to eat, you just scoop a little of the pumpkin flesh every time you take a bite! :) It is delicious, but I still prefer to cook the pumpkin IN the chili because it makes the chili slightly thicker, which I love! Pumpkin chili is so rich and flavorful! You can't actually taste the pumpkin as a separate flavor, but it adds great texture and thickens the dish.
So that’s going to wrap this up with this special food chili pumpkin recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
