I hope everyone had a fantastic weekend. I am a bit beat from my weekend, but I had a lot of fun nonetheless. I am working on a baking project, whose purpose will be revealed at a later time, so my weekends have been filled with quite a bit of baking (and dishes too of course). This weekend my focus was cookies! I made a few different kinds and they all turned out wonderfully. I'm not sure if I will get to it due to Thanksgiving this week, but if I have time, I might schedule at least a couple of them to go up over the holiday. I have a very short week at work this week, and a lot of prep and planning to do for Brett and I's contribution to Thanksgiving, oh, and then there is the whole going out of town thing - so needless to say, I will probably be absent from commenting on everyone's blogs for the rest of the week. If I can, I will schedule some cookie posts, otherwise, you will get them next week in addition to pictures and recipes from our Thanksgiving meal.
In the meantime though, I hope you will not be disappointed with this week's Dark Day's 90% local meal, a two bean chili with pumpkin! I think I mentioned before, chili is one of the first things I learned how to cook, as a result, Brett and I ate far more chili than I care to mention, we were so burnt out on chili - poor Brett more than myself. Long story short, we are both, particularly Brett, very picky about chili now. Most of the time I make it, it gets an "eh" from both of us, and doesn't get blogged about. The last "hit" I had in the chili department was the Two Bean and Lentil Chili and then this.
This was my first attempt at using pumpkin in a savory dish and it is really good. This chili was really good. It was hearty, and had a deep, rich tomato flavor, was just spicy enough, it had hints of sweetness and creaminess from the pumpkin, and even a meaty quality from the oyster mushrooms. And with the two beans, you know it was filling.
The only thing I would do differently with this chili next time would be to chop the pumpkin up a little smaller. We like to eat our chili with tortilla chips and the chunks were hard to scoop up.
(Not pretty by any stretch of the imagination, but so, so tasty.)
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Two Bean-Pumpkin Chili
4 cups black beans, cooked ****
2 cups pinto beans, cooked ****
4 medium to large tomatoes, chopped +
1 habanero, seeded and minced +
1 hot Hungarian wax pepper (ours was ripe and red!), seeded and minced ***
1 serrano (this one was ripe and red too!!), seeded and minced ***
1 green bell pepper, seeded and minced +
1 purple bell pepper, seeded and minced +
4 cloves of garlic, minced +
1 red onion, chopped +
3 cups fresh pumpkin, chopped +
8 oyster mushrooms, minced +
1/3 cup fresh cilantro, finely minced +
5 cups water
Combine all ingredients, except the beans, in a large soup pot and simmer for about 2 hours.
Add the beans, and more seasoning if desired, and simmer for an additional 30 minutes to an hour.
This makes a lot of chili. I froze the portion we didn't eat and we will thaw it for a quick meal when we get back from visiting my mom.
I hope everyone has a wonderful (and as local as possible) Thanksgiving!
'Til next time!