Three-Bean, Cornbread Chili Stuffed Pumpkin

1 pumpkin about 7 inches in diameter

1 cup dried (or one can) Kidney beans (soaked over night)

1 cup dried (or one can) Pinto beans (soaked over night)

1 cup dried (or one can) Black beans (soaked over night)

1 medium sweet, red onion, chopped

5 cloves- 1 whole garlic, minced

11/2 cups or 12 once can tomato paste

½ cup or one small can diced green chilies

2 tbs maple syrup or sweetener of your choice.

Salt, pepper, cumin, cayenne, chili powder, to taste

2 cups cornbread of choice, cubed and dried for one day.

1. Preheat oven to 375 degrees

2. Prepare pumpkin. Cut around stem of the pumpkin about 4 inches in diameter and set aside. Scrape seeds from pumpkin (you really ought to dry them out and eat them) but leave pulp intact. Set aside.

3. Take all beans, drain and then bring to a boil. Boil 1 hour or until all the beans are tender. Drain

4. Combine onion, tomato paste, garlic, green chilies and maple syrup with beans

5. Add Salt, pepper, cumin, cayenne, chili powder, to taste

6. Gently mix in the cornbread crumb

7. Put chili mixture into the pumpkin and place the pumpkin inside of a sturdy pie pan on a cookie sheet (note, the pumpkin will need to be served on whatever its cooked on because the bottom will become weak and break easily) bake for about one hour or until the sides of the pumpkin are malleable to the touch.

The stem may be returned tot eh top of the pumpkin for presentation. Before serving, mix up the contents of the pumpkin, scraping the sides to release the pulp and mix it in with the chili. Enjoy!