I created this twist on chili when I had a deep craving for warm, hearty food in one of my first weeks living in the ski town, Ohakune. It is as easy as making spaghetti but much more satisfying. I have never cooked much with pumpkin before, but the Kiwis put it in a lot of dishes to add more flavour. And with chili and cheese, it is a combination to die for.
You need (for a pot that serves 4):
1 can vegetarian chili (you can also make your own chili unless you are living out of a motel room like I am and need recipes that are simple and light clean up)
½ block of Vintage cheese (sharp cheddar or any smoked or sharp cheese will do) grated
3 tablespoons of salsa
1 bag of penne pasta
1 can of pumpkin soup
To prepare:
Add ½ a can of water to the can of pumpkin soup in a pot (or if you’re like me, to the rice cooker that you use for everything because you have no stove). Add the penne to the mixture and bring to a boil. Once boiling, lower the heat until the penne is cooked and the pumpkin soup has boiled down to a thick sauce. Add salsa and grated cheese. Add the chili and cook until the cheese is melted. Serve with a bowl of spiced wine or apple cider for the perfect fall or winter meal.
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