Here’s a different kind of chili –vegetarian chili with pumpkin. I was a bit skeptical of adding pumpkin puree to chili and omitting the beef but went ahead and gave it a try. And I was pleasantly surprised. The result is a dish which has the spices of traditional chili; full of vegetables and black beans which add texture and flavor. The pureed pumpkin thickened the chili but didn’t overpower it.
If you had told me that spinach and rice made a great combination; I might not have believed you. But while looking for ways to use my spring harvest of dill, I noticed a recipe combining spinach and rice along with dill and feta/Parmesan cheese. It’s from the cookbook, Vegetarian Epicure, Book Two. I’m not sure what region or type of cuisine this might be from; but it’s an interesting way to cook spinach and I’m trying to find creative ways to increase vegetables in my diet.