Pumpkin Pinto Chili
2 cups dry pinto beans, soaked overnight
1 lb (500g) pumpkin or butternut squash
1 cup chopped mushrooms
3/4 cup frozen corn
1 large onion, diced
1 14-oz (400g) can diced tomatoes
3-5 cloves garlic, crushed
1 tablespoon ground cumin
fresh or dried chilis to taste
salt and pepper to taste
optional: 2-3 tablespoon brown sugar
Drain the beans (can use 3 cans of pinto beans if you must, but dried ones taste so much better. If using canned, drain and rinse well).
Chop the pumpkin into 1-inch cubes. Chop mushrooms (leave them chunky) and onion. put everything except salt in a big pot or crockpot with just enough water to cover. Simmer all day if possible, but at least an hour so the beans cook. Once the beans are cooked add the salt and adjust seasonings.
Optional: garnish with yogurt or sour cream and/or toasted pumpkin seeds and/or fresh cilantro (coriander). With cornbread. =)