#10DaysofTailgate: Vegetarian Pumpkin Chili

A chunky vegetarian chili loaded up with beans, veggies, and pumpkin for some velvety smooth sauce. This soup makes a ton and tastes better the second day!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

TEAR! This is my last recipe for #10DaysofTailgate. Don’t forget to enter the giveaway… there are lots of great prizes, including one from Bob’s Red Mill. You’re probably pretty familiar with Bob already, but you can check ’em out on Twitter, Facebook, Pinterest, and Instagram too. :) They sent me a bag of their 13 Bean Soup Mix and boy! was it good. Thanks, Bob! It had some of my favorite beans–black beans, lentils, pinto beans–along with some fun additions like black eyed peas and lima beans.

#10DaysofTailgate Sponsors

I have a few things to admit with this recipe, guys. First, I didn’t really make it vegetarian–I used chicken broth. Oops! But you can use vegetable broth if you want… I just wanted to call it a vegetarian chili. Second, it’s not nearly as pumpkiny as I would have liked. But that’s okay–the pumpkin adds a velvety smoothness to the saucy part of the chili… that may not actually be traditional chili because it has wild rice in it. Yum. But I wanted to call it a pumpkin chili so I did. Third, it’s addictive and may cause even non-bean lovers to swoon with delight because it’s chunky, tomato-y, pumpkin-y, and delicious!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

Is that okay with you? Good! Go grab half the contents of your pantry, fridge, and spice cabinet and make this chili NOW. You’ll be so glad you did! It’s extra delicious with lots of melty cheese on top. Thanks, Camilla, for hosting #10DaysofTailgate! Hope y’all have enjoyed it as much as I have!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

four years ago: Chunky Crock Pot Applesauce

Vegetarian Pumpkin Chili

  • Servings: 12
  • Time: 3 hours + overnight soak
  • Print

Ingredients:

  • 2 cups 13 bean soup mix
  • 1 – 15 ounce can pumpkin puree
  • 2 cups vegetable or chicken broth
  • 6 cups water
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 2 – 14.5 ounce cans diced tomatoes in tomato juice, undrained
  • 1 – 8 ounce can tomato sauce, no salt added
  • 5 teaspoons chili powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon paprika
  • pinch cinnamon
  • freshly ground black pepper, to taste
  • 1 cup wild rice, uncooked
  • cheese, for topping

Directions:

The night before you wish to cook, wash and sort beans to remove any small pebbles. Soak in a large bowl full of cold water. When ready to cook, drain and rinse beans.

Add all ingredients except rice and cheese to pot. Bring to a boil and reduce to a simmer, then cook uncovered for 90 minutes. After that time, add wild rice to the pot and let simmer until beans and rice are soft.

Serve with cheese on top!

Here’s what the rest of the crew brought to the table…

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm

Disclosure: I received a complementary bag of 13 Bean Soup Mix from Bob’s Red Mill as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

#10DaysofTailgate: Baked Blueberry Pork Egg Rolls

Egg rolls are easier than ever when you bake them up with a savory-sweet blueberry pork filling featuring Blueberry White Pepper Not Ketchup.

Baked Blueberry Pork Egg Rolls | thepajamachef.com #10DaysofTailgate

These Baked Blueberry Pork Egg Rolls are a fantastic way to kick off [sorry, I had to do it] the #10DaysofTailgate blogging event that I’m participating in over the next [you guessed it] 10 days. For more info on #10DaysofTailgate check out my intro post from yesterday here. There’s also a giveaway on that post that you do NOT want to miss. Fourteen prize packs, people!!! Wish I could win! :) But no matter what, we are all winners with this fabulous egg roll recipe I’m sharing today. That sounds cheesy but it is so true, folks.

Baked Blueberry Pork Egg Rolls | thepajamachef.com #10DaysofTailgate

For me, football is all about the food. I’m not a football fan, even though my husband and my dad are obsessed. I’m super thankful that my husband Ben is willing to watch quite a bit of his games at home with the sound turned off. The announcers just drive me crazyyy with all their babbling, and I do try to sit with Ben while he’s cheering on his teams or just enjoying a good game [side note: I don’t understand this concept. Why watch a game where you don’t care who wins or loses? #makesnosensetome]. During these times, I always have a good book, my laptop, and a snack on hand to keep me occupied. I actually made these egg rolls a few weeks ago for the first football Saturday of the year [woohoo] and just couldn’t wait to share them with you! They’re incredibly tasty–the filling is a mix of leftover carnitas, though you could also used ground pork, coleslaw mix, and some seasonings… most notably Blueberry White Pepper Not Ketchup. This fruit-based sauce [sans tomatoes] has a ketchup-like consistency with tons of sweet, smoky, fruity flavor. It plays very well with soy sauce for a fun and easy dip for the egg rolls.

Baked Blueberry Pork Egg Rolls | thepajamachef.com #10DaysofTailgate

I’ve had homemade egg rolls before, but haven’t ever made them myself. It turns out they are super easy to roll up. Just follow the photos below! Just place the filling in the center, roll up the bottom, fold in the sides, and roll up! Some of mine looked a little wonky, but that’s part of the fun of homemade, right?! It’s how they taste that matters. :)

How to Fold an Egg Roll | thepajamachef.com #10DaysofTailgate

I baked my egg rolls for an easy/healthy way to enjoy this app, but if frying is your thing they could totally be fried. I was surprised how much crunch the baked egg rolls had. We even had a few leftover that I refrigerated and heated up in the oven later in the week. Boom! Back to crispy perfection. This is such a great snack, you guys! I hope you give it a try! If you’re interested in checking out more about Not Ketchup, be sure to follow them on social media: Twitter, Facebook, Pinterest, or Instagram. Enjoy!

Baked Blueberry Pork Egg Rolls | thepajamachef.com #10DaysofTailgate

Baked Blueberry Pork Egg Rolls

  • Servings: 6-8
  • Time: 30 minutes
  • Print

Ingredients:

for egg rolls

  • 16 ounces cole slaw mix [shredded green and purple cabbage, carrots]
  • 8 ounces cooked pork [leftover carnitas or cooked ground pork]
  • 3 green onions, green and white pieces, sliced
  • 2 tablespoons Blueberry White Pepper Not Ketchup
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 package egg roll wrappers [approximately 20 wrappers]

for dipping sauce

  • 3 tablespoons Blueberry White Pepper Not Ketchup
  • 2 teaspoon soy sauce
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon garlic powder

Directions:

Preheat oven to 400 degrees F. Line two large baking sheets with foil and spray with cooking spray.

In a large bowl, combine cole slaw mix, cooked pork, green onions, Blueberry White Pepper Not Ketchup, soy sauce, and ground ginger. Stir and taste–season if necessary. I used leftover carnitas so I didn’t need more seasoning but salt, pepper, etc. may be necessary.

To fill egg rolls, consult the back of the package. :) But seriously, directions should be there. The pictures above can help too. You’ll want to have a small bowl with water and a brush handy, along with a towel to dry your hands and work surface.

Set the egg roll wrapper as a diamond on your work surface. Put 2-3 tablespoons of filling in wrapper at a diagonal. Roll the bottom portion tight over the filling, then fold the left side and then right side over so it looks like an envelope. Brush with a little bit of water to hold everything together, then gently roll the rest of the way, brushing over the seams with water.

Mist with cooking spray, then bake 10-12 minutes or until golden brown and crispy.

While egg rolls are baking, stir together ingredients for the dipping sauce.

Let egg rolls cool for 5-10 minutes before serving with dipping sauce. Enjoy!

Here’s what the team brought to the table…

Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips
Soft Pretzels and Buffalo Cheese Dip
 by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen

Sips
War Eagle Sangria
 by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate

Sides
Deviled Egg Potato Salad
 by Cooking In Stilettos

Mains
El Diablo’d Lamb Lollipops
 by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections

Sweets
Peanut Butter Pretzel Brownies 
by The Spiffy Cookie

Disclosure: I received a complementary bottle of Blueberry White Pepper Not Ketchup to try as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use this product as part of my recipe. My opinions are my own.

Layered Asian Dip

This layered dip is chock full of crunchy vegetables and chicken drenched in a yummy Asian-inspired sauce. The creamy peanut butter base adds a fun twist! Enjoy with crackers at your next party! 

Layered Asian Dip | thepajamachef.com

There’s nothing like a good appetizer to get the party started, right? I have a confession to make: I am terrible at appetizers. Most seem so finicky. If I’m hosting, I can totally make some hot little bites in the oven. But as things have it, in this stage of life, I rarely host [even though I’d love to]. We’re usually tasked with bringing x, y, or z to a gathering…and it’s just a pain to try to transport a hot dish, and sometimes those cute little bites just get gross if they sit for awhile. So cold dips are my go-to appetizers. Hummus, guacamole, salsa, I love them all. But they aren’t very fancy.

Layered Asian Dip | thepajamachef.com

This Layered Asian Dip takes a normal dip up a notch! It’s a play off of Mexican Seven Layer Dip, even though it’s only a three layer dip. But it’s three layers of awesome: a creamy base of peanut butter and cream cheese; a wonderful medley of chicken, carrots, peanuts, cilantro, scallions, and aromatics like ginger and garlic; and last but not least–a slightly sweet, slightly spicy Asian dressing on top. This dressing is really what makes the dip, imo. Sure, chicken and peanut butter are staples of my diet, but the sauce brings everything together in a nice package. It’s tangy and delicious!

Layered Asian Dip | thepajamachef.com

This dip is perfect for a party because you can make all the components ahead of time and chill them in the fridge, then go get ready, and then assemble at the last minute. I love it when things work out that way so I don’t have to worry about the dish losing its beauty while we’re waiting for things to get started. This dip is best enjoyed the day it is made, but the leftovers are still tasty the next day. By the way, you’ll have some extra sauce leftover–it’s perfect for tossing with some plain white rice and cooked veggies [I love those bags of frozen Asian vegetables] for a quick side dish during the week. Enjoy!

one year ago: Grandma’s Banana Nut Bread
two years ago: Jamaican Jerk Chicken & Pineapple Black Bean Rice
four years ago: Butterscotch and Chocolate Yellow Cake

Layered Asian Dip

  • Servings: 8
  • Time: 2-4 hours but only about 20 minutes active time
  • Print

from The Sweets Life

Ingredients:

for sauce

  • 1/4 cup brown sugar, packed
  • 2 teaspoons cornstarch
  • 1 cup water
  • 1/4 cup ketchup
  • 2 tablespoons rice wine or white vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 drops hot sauce [like Sriracha]

for topping

  • 3/4 cup cooked chicken, shredded
  • 1/2 cup shredded carrot
  • 1/4 cup chopped unsalted peanuts
  • 2-3 sliced scallions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced

for base

  • 8 ounces softened cream cheese
  • 2-4 ounces creamy peanut butter [depending on how strong of a peanut butter flavor you like]
  • 2-3 tablespoons milk
  • crackers for serving

Directions:

First, prepare sauce. Whisk brown sugar and cornstarch together in a small saucepan set over medium heat. Pour in water, ketchup, vinegar, Worcestershire, and hot sauce. Cook for 5 minutes or until mixture thickens. Transfer to a small bowl to cool. When cool, cover and refrigerate to further thicken for 30 minutes or up to 24 hours in advance.

Next, stir together all topping ingredients in a bowl. Cover and refrigerate for 2-4 hours.

Just before serving, beat together cream cheese, peanut butter, and just enough milk to make mixture smooth. Spread on the bottom of a 10 inch pie pan or serving dish. Sprinkle topping over cream cheese mixture, then drizzle 1/2 cup sauce [there will be leftovers] on top.

Serve with crackers immediately.

Linked up with: Weekend Potluck.

Hawaiian Macaroni Salad

This is not your classic macaroni salad… and in my opinion, that’s okay. It’s even BETTER! This macaroni salad is sweet and creamy and has a nice, satisfying crunch to it. There’s fruit and vegetables and all sorts of yummy things! I know that sounds odd, but don’t turn away!

Hawaiian Macaroni Salad | thepajamachef.com

I’ve never made a “real” macaroni salad before because I don’t really like pickles or relish and it seems like every macaroni salad calls for that. I’m not going to buy a jar for just one recipe [but spices on the other hand…]! So when I saw this recipe, I was sold. I don’t really know what made the original recipe “Hawaiian” because to me, you need pineapple to make a recipe Hawaiian. [BTW I know that is SO NOT TRUE but that’s where my mind goes!] So I added some. Duh.

Hawaiian Macaroni Salad | thepajamachef.com

And I also added some mint for good measure. This addicting salad was just calling for some. Seriously. This is a great dish to make for summer picnics and BBQs, or just an ordinary dinner at home. Ben doesn’t even like mayo-based salads but he willingly ate [and enjoyed] several bowls of this. How’s that for rave reviews? Enjoy!

one year ago: Thai Tofu Ramen
two years ago: Strawberry Coconut Baked Oatmeal
three years ago: Margarita Cupcakes

Hawaiian Macaroni Salad

  • Servings: 8
  • Time: 3hr 20mins
  • Print

adapted from A Cozy Kitchen
Hawaiian Macaroni Salad | thepajamachef.com
Ingredients:

  • 8 ounces elbow macaroni
  • 3/4 cup mayonnaise
  • 2/3 cup carrots, finely diced
  • 2/3 cup celery, finely diced
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 8 ounces crushed pineapple, drained
  • 1 tablespoons chopped fresh mint

Directions:

Bring a large pot of water to boil. Cook and drain macaroni to al dente according to package directions.

Stir together hot macaroni, mayo, carrots, celery, and vinegar. Combine sugar, pepper, and onion powder, add to macaroni, and stir well. Fold in pineapple and mint, then season with pepper to taste. Cover and refrigerate for 3 hours to set, overnight if possible. Add a little more mayo before serving if desired. Enjoy!

Author: Sarah K. @ thepajamachef.com

Linked up with Weekend Potluck.

Lindsay’s Chicken Noodle Soup

Let the week of LOVE continue! You guys [y’all?] I am in LOVE with this chicken noodle soup. It all started with a recipe I saw on Facebook, posted in the comment of a photo. My friend from Bloomington made this soup for her family and a bunch of people were asking for the recipe cause it looked awesome. Lindsay posted the recipe and I made it. And we loved it. And I may never make another chicken noodle soup as long as I live.

Chicken Noodle Soup with Homemade Noodles | thepajamachef.com #bestever

Though these photos hardly do the soup justice, you must promise me that you’ll make it! Promise? Good.

This soup undoubtedly is so good because of two things: white meat. Dark meat. Homemade noodles. Wait–that was three things. Oh well. You basically cook the chicken low and slow on the stove with some buttery vegetables, shred the meat, add some broth, add the noodles, and devour. While the chicken is a-going, you make some noodles. No big deal, right? The noodles are actually pretty simple to throw together. Mine were a little thicker than I’d like–they were almost like dumplings–but they were still delicious.

Chicken Noodle Soup with Homemade Noodles | thepajamachef.com #bestever

And you know what the best part of making my own egg noodles was? [Besides how good they taste???] They’re the first recipe I’ve tried as part of my 30 before 30 project! I should really make more of an effort to get on that. The months are tickin’ away. I think I may have a problem making some of the other items on my list because I’m just going to want to make these noodles all the time though! Thanks Lindsay for the great recipe. :)

one year ago: 60 Minute Sandwich Buns
two years ago: Loaded Sweet Potato Fries
three years ago: Tomato Tortellini Soup

Lindsay's Chicken Noodle Soup

  • Servings: 16
  • Time: 4-5 hours, including noodle prep
  • Print

from my friend Lindsay

Ingredients:

  • 1 whole chicken [4-6 pounds]
  • 2 bay leaves
  • salt
  • 3 tablespoons butter
  • 1 1/2 cups celery, diced
  • 1 1/2 cups carrots, diced
  • 1 1/2 cups onion, diced
  • freshly ground pepper
  • 4-8 cups chicken broth
  • 1 recipe egg noodles [see below]

Directions:

Place one whole chicken and bay leaves in a large stockpot, then cover completely with water [just barely covered]. Salt water, then bring to a boil.

In a skillet, melt butter then sauté celery, carrot, and onion until crisp-tender. Season with pepper as desired. Add to pot with chicken, then cook until chicken is fully cooked with an internal temperature of 170 degrees.

Remove chicken from pot, then remove meat from bones, shred, and return to pot. Add 4 cups of chicken broth, then egg noodles–recipe below–and boil until al dente. If necessary, add up to 4 additional cups of chicken broth to thin out soup.

 

Homemade Egg Noodles 

Ingredients:

  • 2 cups flour
  • 2 teaspoons salt
  • 3 egg yolks
  • 1 egg
  • 1/4-1/2 cup water

Directions:

On the countertop or in a large bowl, mix together flour and salt. Next, add egg yolks and whole egg. Mix thoroughly. Add water, 1 tablespoon at a time until dough comes together.

Knead dough for 10 minutes until smooth and pliable. Cover and let rest for 10 minutes. Divide into 4 parts, then roll out each part 1/8-1/4 inch thick. Gently cut into noodle strips, then place on a kitchen towel. Repeat until all dough has been cut, then let noodles dry for 2-3 hours.

Use in any recipe calling for egg noodles, boiling to al dente as usual.

Note: Noodles can be made in advance, storing in an air-tight container at room temperature [NOT refrigerated] for up to a month.