Are you in the mood for a hearty, healthy, fulfilling meal? Then you’ve come to the right place. You’re going to love our vegetarian roasted pumpkin chili recipe. It’s loaded with rich and savory flavors, protein and nutrients. Better yet, it’s easy to make – and freeze leftovers for quick future meals.This recipe happens to be vegetarian (vegan) but meat-eaters also love it! Feel free to add cheese or sour cream on top at the end. Making and freezing pumpkin chili is one of our favorite ways to preserve extra homegrown pumpkins and butternut squash from the garden too.Note: This post was originally published in October 2019.RELATED: Want to make it homegrown? Get our top tips on growing pumpkins and winter squash. Also don’t miss our easy guide on how to make and freeze homemade pumpkin puree or how to make the best crunchy roasted pumpkin seeds.We often use homegrown butternut squash for this recipe. These adorable Autumn Frost butternuts look like pumpkins, and taste even sweeter.Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission.What kind of pumpkins to make pumpkin chili?You can make vegetarian pumpkin chili either using whole fresh pumpkins, store-bought canned pumpkin (not pumpkin pie filling), or homemade pumpkin puree. Using canned pumpkin makes this recipe extra quick and easy, but roasting fresh pumpkins makes the chili even more chunky, rich and flavorful!If using fresh pumpkins, it’s best to use petite sugar pie pumpkins – also known as pie pumpkins or baking pumpkins. However, you can also substitute with similar hard winter squash like butternut squash, fairytale or cinderella pumpkins, kabocha squash, or hubbard squash. We often make this recipe with butternut instead.Avoid using big jack-o-lantern pumpkins; their flesh is too bland and stringy to make good chili.Classic pie pumpkinsIngredientsThis recipe yields about 3 quarts of vegetarian pumpkin chili. However, we almost always double it to freeze extras!Vegetarian Pumpkin Chili Base1 whole sugar pie pumpkin to roast. For reference, we’ve found the average pie pumpkin to weigh about 2.5 pounds when whole, before being gutted. Or substitute with 1 can of plain pumpkin puree (not pumpkin pie filling). 3 cans of beans, drained and rinsed. We love the combination of black beans, pinto beans, and kidney beans. If you prefer to use dry beans instead of canned, you’ll need about 4.5 to 5 cups total after cooking. 1 large white or yellow sweet onion, diced4 to 5 large cloves of garlic, peeled and minced1 can (14.5 ounce) of diced or crushed tomatoes. Opt for a roasted variety if possible! Because we double this recipe, we usually use one can of diced roasted tomatoes to add some chunkiness, plus one jar of our thick homemade simple roasted tomato sauce from the freezer.2 cups of low-sodium vegetable broth. Learn how to easily make homemade veggie broth here! Or, use concentrated “better than bouillon” paste mixed with water to achieve the same volume. 1 large bell pepper of choice. Again, because we double the recipe, we usually do one red or orange plus one green.2 cups of diced brown crimini mushrooms (just under an average 8-ounce package) 2023 update: We’ve added corn to a few batches now and really enjoy it!Pumpkin Chili Seasonings1 tsp cumin 1 to 2 tsp chili powder (sliding scale based on personal spice preference – I usually keep it light) 1/2 tsp smoked paprika 1 tsp salt 1/4 tsp pepper 1/2 Tbsp soy sauce  1 Tbsp fresh chopped oregano, OR 1 tsp dried oregano  A tiny pinch each of nutmeg and ground clove Optional: 1 Tbsp onion powder Instructions1) Roast the Pumpkin If you’re using canned pumpkin, skip right to Step 2. Preheat your oven to 400°F. First, wash your sugar pie pumpkin, cut it in half, and scoop out the guts and seeds. Save the seeds to roast, compost them, or feed them to your spoiled chickens! If you do opt to eat them, I highly suggest soaking pumpkin seeds before roasting them to make them more nutritious and easier to digest. Add a light drizzle of olive oil over the pumpkin “bowl”, plus a sprinkle of salt and pepper. Place the pumpkin halves on a baking sheet lined with parchment paper, flesh side facing down. Poke the back skin side of the pumpkin with a sharp knife in a few places. This helps steam get between the skin and flesh, and makes it extra easy to peel the skin off after roasting. Roast the pumpkin for approximately 40 to 45 minutes, until soft. 2) Start Chili Base Prep the other ingredients while the pumpkin roasts. Once it’s almost done roasting (or finished), heat a large pot on the stove over medium-high heat. Add a good splash of olive oil along with the diced onion, bell pepper, and mushrooms to the pot. Stir in 1 teaspoon of salt and ¼ teaspoon of black pepper. Saute until everything softens a bit and the onions are translucent, about 5 minutes. Stir occasionally.  Next, add the minced garlic, fresh (or dry) oregano, chili powder, cumin, smoked paprika, clove, nutmeg, soy sauce, and onion powder to the pot. Stir to coat, and cook for another few minutes. 3) Combine EverythingOnce the pumpkin is finished roasted and slightly cooled, gently peel away the pumpkin skin. If it doesn’t come away from the flesh easily, use a knife to remove it, or a spoon to scoop the cooked flesh out.  Now, pour in the called-for veggie broth, tomatoes (with juices), optional corn, and beans (strained, without the can liquid) into the pot. If your pumpkin flesh is thoroughly cooked and very soft, you can toss it into the pot in large chunks. It will break up as you mix and continue to cook the chili. If it still seems a little firm, mash it up in a bowl first to break it apart. Mix well.  Once everything is combined, bring the pot to a boil. Thereafter, reduce the heat to simmer for a final 15 to 20 minutes, or until it has thickened and reduced to your liking. During this time, stir occasionally. Also, give the vegetarian pumpkin chili a taste-test! Feel free to add more chili powder if you prefer it on the spicier side.*Note: Using different canned ingredients may result in a different consistency than ours. If your chili is not as thick as you’d like, try blending a portion of the chili (a quarter to a half) either by using an immersion blender right in the pot, or removing a portion to blend and add back in.4) Serve and EnjoyNow it’s time to enjoy! Vegetarian pumpkin chili is delicious on its own, but extra toppings can bring it to a whole new level of good. Popular chili toppings include crunched tortilla chips, avocado, grated cheese, fresh cilantro, pumpkin seeds, sour cream, or even micro-greens. We often use plain yogurt as a lighter alternative to sour cream too. Don’t forget a side of homemade sourdough bread, or my favorite, sourdough focaccia! Or you can go all out a make a pumpkin shaped sourdough bread loaf to serve alongside the chili. How festive of you.Storage Store leftover vegetarian pumpkin chili in an airtight container in the refrigerator and use within 5 days. Or, preserve it in the freezer to enjoy for many months to come. See freezing tips below. If you’re looking for more ways to use it up, it also makes a darn good cold bean dip with corn chips! Freezing Pumpkin ChiliAllow the pumpkin chili to fully cool in the refrigerator before packaging to freeze. If you made a large double batch, you can help expedite safe rapid cooling by putting the pot in an ice bath in a clean sink. (Retired health inspector here!) Once cooled, transfer the pumpkin chili into freezer safe storage containers of choice. We love to freeze chili and soup in these reusable BPA-free freezer containers. The quart size makes a perfect two person meal. Pumpkin chili is good for up to a year in the freezer.Defrost frozen pumpkin chili in the refrigerator a day or two before you want it, and simply reheat on the stovetop in a pot. To make a healthy meal even more nutritious, we like to lightly sauté garden greens such as bok choy, kale, and/or mustard greens in the bottom of the pot before adding the chili to reheat it!Leftover: pre-cooled, packed in our favorite durable freezer containers, and ready to freeze!So satisfying. So good.Thank you for tuning in. I truly hope you love this vegetarian pumpkin chili recipe as much as we do! Please feel free to ask questions and leave a review below.Don’t miss these related recipes:Creamy Roasted Butternut Squash & Sage Soup Recipe Delicious Butternut Squash Pie Recipe (Vegan Options) Kale Lentil Soup (Stew): Hearty, Healthy, Vegan Healthy Sourdough Pumpkin Spice Bread Recipe (or Muffins) Print Roasted Pumpkin 3-Bean Chili Recipe (Vegetarian and Vegan) Come try our delicious and easy vegetarian (vegan) roasted pumpkin chili recipe. It's loaded with flavor, protein, and freezer-friendly! Course Main CourseKeyword Chili, Pumpkin Chili, Vegan, Vegan Chili, Vegetarian Prep Time 20 minutes minutesCook Time 30 minutes minutesPumpkin Roasting Time 45 minutes minutesTotal Time 1 hour hour 35 minutes minutes Servings 3 quarts IngredientsPumpkin Chili Base1 whole sugar pie pumpkin (about 2.5 pounds) *Substitute with 1 can pumpkin puree, or other hard squash such as butternut, delicata, or hubbard3 cans beans, drained and rinsed. Kidney, black, and pinto is an excellent combo! (standard 14-16 ounce cans) *Substitute with dry beans, approximately 5 cups cooked1 can roasted crushed or diced tomatoes, juices included (14.5 ounce can)1 large white or yellow sweet onion diced4-5 large cloves of fresh garlic peeled and minced2 cups low-sodium vegetable broth1 large bell pepper of choice diced2 cups brown crimini mushrooms (just under an average 8-ounce package) dicedoptional: corn (canned or frozen)Pumpkin Chili Seasonings1 tsp cumin1-2 tsp chili powder (sliding scale based on personal spice preference)1/2 tsp smoked paprika1 tsp salt1/4 tsp black pepper1/2 Tbsp soy sauce1 Tbsp fresh oregano, minced *Substitute with 1 tsp dried oreganoTiny pinch Nutmeg and ground clove1 Tbsp onion powder optional InstructionsCut the sugar pie pumpkin in half, and scoop out the guts and seeds. Very lightly drizzle the pumpkin “bowl” with olive oil plus a sprinkle of salt and pepper. Then place the pumpkin halves on a baking sheet, flesh side down. Poke the back skin side of the pumpkin with  a sharp knife in a few places. Roast the pumpkin on 400F for approximately 40 to 45 minutes, until soft. If you’re using canned pumpkin, skip right to Step 4. Once the pumpkin has finished roasting and cooled slightly, remove the skin and discard. Combine diced onion, mushrooms, bell pepper, salt and black pepper in a large pot on the stovetop – along with a good splash of olive oil. Over medium-high heat, cook until everything softens and the onions are translucent – about 5 minutes. Stir occasionally. Next, add diced garlic, oregano, soy sauce, and other seasonings listed above to the pot. Mix well to coat. Allow to cook for another few minutes.Pour in the called-for veggie broth, tomatoes (with juices), and beans (strained, without the can liquid) into the pot. If your pumpkin is thoroughly cooked and very soft, you can toss it into the pot in large chunks. If it still seems a little firm, mash it up in a bowl first to break it apart. Mix well. Once everything is combined, bring the pot to a boil. Thereafter, reduce the heat to simmer for a final 15 to 20 minutes, until it has thickened and reduced to your liking.Serve and enjoy! Delicious and popular chili toppings include crunched tortilla chips, avocado, grated cheese, fresh cilantro, pumpkin seeds, sour cream, or even microgreens. It is also amazing with homemade sourdough bread.Enjoy within one week if stored in the refrigerator, or freeze some to enjoy for months to come! Allow the chili to cool slightly before packaging. Defrost frozen pumpkin chili in the refrigerator a day or two before you want it, and simply reheat on the stovetop in a pot. Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. The post Easy Roasted Pumpkin 3-Bean Chili Recipe (Vegetarian and Vegan) appeared first on Homestead and Chill.

If you're tired of censorship and dystopian threats against civil liberties, subscribe to Reclaim The Net. UK Science Secretary Peter Kyle sees “loopholes” in the UK’s Online Safety Act censorship law, and is promising to “close” them. The law is sweeping, influencing a broad swath of the industry and people’s right to free expression, but as ever when having to justify highly controversial policies, politicians start thinking and talking, quite narrowly, and insistently, about “the children.” Kyle doesn’t appear to be the most charismatic, innovative, or indeed, persuasive of politicians, so he sticks to the script. The script is this: (despite the uproar in the free speech/privacy advocacy community because of it) the law is still lacking. There’s “loopholes.” https://video.reclaimthenet.org/articles/UK-Science-Secretary-Peter-Kyle.mp4 And Kyle is the one who gets to say he will “close them.” While at it, he (and the media, like the BBC) perpetuating this, refer to another kind of campaigner. Those, apparently, are not yet happy with how far the Online Safety Bill currently stretches. Blocking adults from adding children as “friends” on social platforms? Sounds reasonable, if, that is, one can establish who is an adult and who is a child. Maybe – in itself, an extremely controversial issue known as “age verification” – could solve that while opening another Pandora’s Box? But either way – closing the loopholes, (not amending the law to better reflect democratic traditions) – of which free speech is fundamental – was the thing Kyle was, and was not talking about while appearing on the BBC. When all the media-trained “think of the children” yammering is taken out of the interview, however, Kyle’s basic message is this: the bill can be used in yet more restrictive ways. Such as forcing tech companies to “prove” their products and updates are “safe” (as defined by a very broad political, and politically useful brushstroke). “They (tech companies/platforms) are the only sector I can think of in society that can release products into society without proving they’re safe before release,” said Kyle. (Governments, perhaps, and their wild narratives at the end of the day, accountable to nobody, can be viewed as another such “sector”?). The high-ranked UK official seems to be purposefully conflating concepts here. Either that, or both “political” and tech “products” – like parroting platitudes – require equal legal scrutiny, as, say, civil engineering or food safety do. It would be interesting to hear how Kyle sees the world from that point of view. If you're tired of censorship and dystopian threats against civil liberties, subscribe to Reclaim The Net. The post UK Science Secretary Plans to Close Loopholes in Online Censorship Law, Suggests Blocking “Unsafe” Tech appeared first on Reclaim The Net.

If you're tired of censorship and dystopian threats against civil liberties, subscribe to Reclaim The Net. The county recorder in Arizona’s Maricopa, Stephen Richer, decided to “seek help” from two controversial groups – one foreign, although funded by the US State Department, and one domestic but ideologically biased. This is according to an exclusive report based on email records, which speaks about Richer and his ilk’s “war on disapproved speech.” From their point of view, however – or according to the narrative they push in the media – it’s actually a “war on disinformation.” The groups involved in helping Richter and his office navigate the “treacherous waters of free speech” so to speak, are the States United Democracy Center NGO, and the UK-based Institute for Strategic Dialogue (ISD), which has a reported track record of censoring conservative speech around the world. As a county recorder, Richter is in charge of keeping public records and voter registration, as well as that related to early voting. The Federalist now writes that the emails it has seen reveal he thanked the States United Democracy Center for assistance in “deep-scanning the internet for disinformation.” An email Richer, a Republican, sent in late June 2022 reads, “Thanks very much to States United for the kind offer to let us piggyback on some of the deep scanning you’re contracting for election threats and disinformation.” The email was addressed to Bo Dul, who was at the time the NGO’s senior counsel. But – “Oh what a tangled web we weave…” as the classic verse goes. Before this role, Dul served as senior elections policy adviser and general counsel in the Arizona secretary of state’s office, led by a Democrat. Given Richter’s role as the county’s “elections chief,” engaging with the NGO in this way, considering its bias and activities, is deeply controversial. According to the report that cites InfluenceWatch, the group “consistently opposes Republican election integrity legislation like voter ID laws and supports Democrat attempts to diminish election security.” It was States United that put Richter in touch with ISD, which has also worked with various governments, ideologically anti-conservative organizations and funders, as well as Big Tech. One of Richter’s targets was Arizona State University (ASU) Criminology and Criminal Justice Faculty Associate Aaron Ludwig, who expressed his misgivings about elections online. “He (Ludwig) is a regular purveyor of election disinformation and misinformation. I ask that you assess if he is fit to be part of the ASU faculty,” Richer’s July 31, 2022 email, which contained a link to the professor’s Twitter account, said. The real question now is – how long has this been going on, and has it stopped? The Maricopa County Recorder’s Office chose to appear to “respond” to these questions while actually ignoring them. The office said it has “worked with numerous entities (…) over the last several years.” If you're tired of censorship and dystopian threats against civil liberties, subscribe to Reclaim The Net. The post Maricopa Recorder’s Email Trail Sparks Controversy Over Censorship War appeared first on Reclaim The Net.

Pander Plotz: Michigan Arabs Refuse to Endorse Kamala

Gallup: Even Democrats Are Losing Faith in the Media

The NFL might largely be “woke” — but that hasn't stopped several of its players' wives from coming out in support of Donald Trump on social media. The latest show of support for Trump is from the wives of two Miami Dolphins, quarterback Tua Tagovailoa and running back Raheem Mostert, who were motivated to make their opinions public after the hurricane response. Tagovailoa’s wife, Annah, reposted a video from conservative influencer Benny Johnson that showed footage of the former president hosting 275 Florida Power and Light linemen at his resort in Miami. The former president did not charge the linemen and made sure they remained safe during the hurricane while it made landfall. Mostert’s wife, Devon, blasted Kamala Harris for going after Florida Governor Ron DeSantis (R) following the devastation of Hurricane Helene and called the vice president “textbook trash.” “These husbands, these huge stars, Tagovailoa has an insane contract, tens of millions of dollars, right, and they’re not saying, ‘Honey, let’s not be political here, I’m the star quarterback.’ They’re just letting it fly,” Blaze News writer Andrew Chapados tells Jill Savage and Matthew Peterson of “Blaze News Tonight.” “That’s completely different than what I think we’ve seen from athletes in years past,” he adds. Patrick Mahomes of the Kansas City Chiefs also has a wife who has been open in her support for Trump. “And then he’s throwing to a guy, Travis Kelce, who’s got a sponsorship with Pfizer and Bud Light,” Chapados says. “And Taylor Swift is dating him allegedly, and you know her political leanings going back to 2017 have been Democrats.” Chapados notes that he says “allegedly” because he doesn’t believe the relationship is real. “I’m a resident Swifty,” Savage comments, adding, “I’m totally with you.” Want more from 'Blaze News Tonight'?To enjoy more provocative opinions, expert analysis, and breaking stories you won’t see anywhere else, subscribe to BlazeTV — the largest multi-platform network of voices who love America, defend the Constitution, and live the American dream.

Former President Donald Trump told Blaze Media co-founder Glenn Beck that his opponent, Vice President Kamala Harris, and President Joe Biden are "fighting like cats and dogs" after the Democratic Party apparently forced Joe Biden out of the upcoming election.During a phone interview with Beck this week, Trump accused the Democratic National Committee of effectively overthrowing Biden to install Harris.'One of the worst rescues ever.'"He's angry," Trump said, referring to Biden, "because he got 14 million votes, and he was thrown out." "This was an overthrow of an American president. There's never been anything like that before," he declared.Trump said that despite Biden winning the primaries, the party moved to push him out of the race following his poor debate performance, prompting widespread bipartisan concerns about his mental abilities. "They came to see him, and they say, 'We want you out.' I'm amazed he agreed to it, actually," Trump remarked.Trump stated that Biden "looks better" now than he did during his entire presidency.He mentioned that Biden recently publicly snubbed Harris over her comments about Florida Gov. Ron DeSantis (R). Harris alleged that DeSantis had made it difficult for the federal government to provide aid following the devastation of Hurricanes Helene and Milton. A White House official told CNN that DeSantis had ignored multiple calls."Moments of crisis, if nothing else, should really be the moment that anyone who calls themselves a leader says they're going to put politics aside and put the people first," Harris told reporters.She called DeSantis "utterly irresponsible" and "selfish" for allegedly failing to put "the people first" ahead of "political gamesmanship."DeSantis claimed that he was unaware that Harris had tried to reach him.Hours later, much to the embarrassment of Harris, Biden revealed that DeSantis had taken his call. He even praised the governor's response to the hurricane. Biden said DeSantis has been "very gracious.""He's thanked me for all we've done. He knows what we're doing, and I think that's important," Biden told reporters.Harris "went at" DeSantis "and just got creamed," Trump told Beck. "Biden was on Ron's side.""He's done a very good job," Trump said about DeSantis.Regarding the administration's disaster-relief response to Hurricane Helene, Trump called it "one of the worst rescues ever.""I think in a league with Katrina, which was pretty bad. Some people say it's worse," Trump added.Like Blaze News? Bypass the censors, sign up for our newsletters, and get stories like this direct to your inbox. Sign up here!

Fairfax County, Virginia, police on Monday released bodycam video of an officer fatally shooting a 6'5" woman last month who slashed the officer's face and kept advancing on him despite his repeated warnings for her to stop. Police said the officer just after 10 a.m. Sept. 16 responded to a residence in the 11800 block of Sunrise Valley Drive in Reston for a welfare check following a request from a mental health professional who said 33-year-old Sydney Wilson was in an agitated state. Reston is about a half hour northwest of Washington, D.C.The officer retreated and tried to de-escalate the situation with repeated verbal commands for Wilson to 'back up!'The officer, who was trained in crisis intervention, knocked on Wilson’s door, police said, adding that Wilson opened and immediately closed the door. The officer continued to try to speak with Wilson for two minutes and 45 seconds, explaining he wanted to check on her welfare, police said. When Wilson opened the door again, she was holding a knife and immediately assaulted the officer outside the residence, police said. Image source: Fairfax County (Va.) Police Department video screenshot The officer retreated and tried to de-escalate the situation with repeated verbal commands for Wilson to "back up!" Police said the officer had backed into a dead-end hallway, but Wilson continued to advance toward him while holding the knife. Image source: Fairfax County (Va.) Police Department video screenshot Police said Wilson struck the officer in the head with the knife, and the officer fired his gun, striking Wilson three times in her upper body, police said. Wilson was taken to a hospital and was pronounced dead, police said. The officer in question — First Class Peter Liu, a 14-year department veteran — was placed on restricted duty amid a departmental investigation, police said. Image source: Fairfax County (Va.) Police Department video screenshot Image source: Fairfax County (Va.) Police Department Soon after the deadly incident, police said Wilson had multiple encounters with officers this year, and Fairfax County Police Chief Kevin Davis described Wilson as standing six feet, five inches tall and weighing around 330 pounds, WDVM-TV reported. According to Wilson's obituary, in 2009 she accepted a full scholarship to Georgetown University where she played basketball, was a co-captain during her senior season, and was a member of the NAACP Georgetown University Chapter. You can view the officer's bodycam video below as part of the police department's Monday news conference. Content warning: The bodycam video is intense and may be disturbing to some viewers: - YouTube youtu.be Like Blaze News? Bypass the censors, sign up for our newsletters, and get stories like this direct to your inbox. Sign up here!

Georgia prosecutor Nathan Wade’s closed-door House testimony is likely to come to nothing much of note.

OUCH! Kamala's Terrible, Horrible, VERY BAD Weeks Gets Worse As List of Her 'Accomplishments' Goes Viral