A fresh sugar or similar type pumpkin is really necessary for this recipe. As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel. Let cool and peel off the outside and cut into 1 inch cubes.
Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine. Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste.
Saute on a low heat for ten minutes stirring occasionally. Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce.
Bring all to boil and then down to simmer for an hour. Add more seasoning to taste. Simmer for another hour.
Enjoy!
*If you can’t find fresh pumpkin, I would try butternut squash as a substitute. Roast it the same as the pumpkin but cook in the chili for an hour. The butternut squash many not hold up as well for longer periods of cooking time.
*this recipe is originally from www.thekitchn.com; I have made adjustments to the original recipe.