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Chef Wendell: Pumpkin recipes

INDIANAPOLIS (WISH) — The orange super-star of plant foods is a vitamin-packed powerhouse which can be used as a low calorie appetizer, snack, soup or beverage. For everyday pumpkin pie needs canned will do. But in the fall, the best pumpkin is waiting for you at the local- support farmer’s market or one of the many local pumpkin farm festivals.

What you’ll need to make a pumpkin pie smoothie:

  • 1 cup pureed, baked and skinned ‘fresh’ pumpkin
  • ½ cups almond, coconut or hemp seed milk
  • 1 tsp. vanilla extract
  • ½ tsp. pumpkin pie spice
  • ½ cup cold water
  • 2 Tbsp. raw honey

Remember to:

  • Place all ingredients except water in a blender.
  • Run for 20 seconds to blend.
  • Add more milk to reach desired consistency.

What you’ll need to make pumpkin chili:

  • 2 pounds ground ‘beef’ alternative or Tempeh (Or ground turkey breast)
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, diced
  • 2 Tbsp. fresh thyme leaves
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (46 fluid ounce) can tomato juice
  • 1 (28 ounce) can peeled and diced tomatoes with juice
  • 1/2 cup canned pumpkin puree
  • 1 Tbsp. pumpkin pie spice
  • 1 Tbsp. chili powder
  • 1 Tbsp. raw honey

Remember to:

  • In a large pot over medium heat, cook ‘meat ‘until brown; drain. Stir in onion and bell pepper and cook 5 minutes.
  • Stir in beans, tomato juice, diced tomatoes and pumpkin puree.
  • Season with pumpkin pie spice, thyme, jalapeno, chili powder and honey.
  • Simmer 1 hour.