Tequila Pumpkin Chili
1 clove garlic
1/2 cup diced white onion
2 cups roasted and pureed sugar pumpkin or other squash
1 cup black bean puree, or a 14 oz. can of rinsed black beans
1/2 cup cubed lentil-seitan sausage, or your fave faux meat, or more beans
3/4 cup sweet corn
1 8 oz. can salt-free tomato sauce
1 cup tomato salsa (I used homemade from family)
1 tsp. cumin
1 tsp. cumin
1 heaping tsp. ancho chili powder
1 tsp. cinnamon
1 tbsp. or so fresh lime juice
1 shot Tequila (I had a one of those little tiny bottles of Cuervo)
green onions, corn tortilla chips, and vegan sour cream for topping
salt and black pepper to taste
1. Saute the onion and garlic in hot oil on medium high heat in a soup pot. When they begin to soften and brown, add the tequila. Continue to cook a couple of minutes, as the alcohol evaporates the the onion and garlic browns a little more.
2. Add the dry spices, and all of the remaining ingredients - like I said, this was done in 10 minutes at most. Bring to a simmer and you're ready to roll, but like most soups/stews/chilis the flavors are better if this sits a while. Top with green onions, crushed chips, and vegan sour cream right before serving.
A parting shot, with pumpkin grown by my sister and brother-in-law back home. Salud!