A pumpkin poblano chili with chorizo and hominy.
Short History: Chili originated from either southern Texas or northern Mexico. There’s a recipe from the 1850’s that talks about traditional chili ingredients being pounded together and then dried into bricks, which then could be rehydrated in boiling water for an army encampment in northern Mexico. After this. Chili became a commonly prepared dish, and was usually made by working class women called “chili queens.” The San Antonio Chili Stand seem to be the ones who really popularized it for Americans – Chili con carne is now the official dish of Texas! This chili made by The Vegan Taste will give you a great source of capsaicin, antioxidants, fiber, protein, and more!
Reheating Instructions: Warm in a pot over medium heat for 3 to 4 minutes.
“My favorite meal of the week. The chili was so delicious, the perfect amount of heat. I enjoyed the addition of the cabbage and pumpkin seeds.” – Rebekah Lo. from Tolleson
“Pumpkin chili? Why not? In Chef Jason’s hands, it is the seasonal treat!” – Mary Lee Ma. from Glendale