Award Winning Pumpkin

Our Communication Sciences & Disorders students participate in Chapman University's Homecoming Chili Cook-off. They've won it two years in a row. This year they tried and new recipe and still one. I'm sharing the recipe with you.

Pumpkin Chili
by Roshina Noor

Ingredients

4 Large Bell Peppers (Green, Red, Yellow, Orange)
4 cloves of garlic
1 can of Baked Beans
2 can of White Beans in tomato sauce
1 can of Ranch Style Beans
1 can of sweet corn
1 can of Progresso Vegetable Hearty Tomato soup
1 can of diced tomatoes
1 can of coconut milk
2 cans of pumpkin puree (not pumpkin pie filling!)
Cinnamon
Red pepper flakes
Tony Chicarones – Creole seasoning
Chili Powder
Cayenne pepper
Garlic Salt
Flower

Directions

1. Fry sliced bell peppers, garlic, 2 tsp red pepper flakes, and 1 tsp
garlic salt in a small amount of oil

2. Drain corn and beans.

3. Add all canned items to crock pot.

4. Add cooked bell pepper mixture to crock pot.

5. Add 1 tablespoon cinnamon

6. Add 1 tablespoon Creole Seasoning

7. Add 1 teaspoon chili powder

8. Add 1 teaspoon cayenne pepper

9. Mix thoroughly

10. Cook on slow for 8 hours, stirring every 2 hours

Best enjoyed if completely cooled, then warmed up and topped with shredded
cheddar cheese =)