Pumpkin Sourdough Bread Bowl with Puebloan Chili

Pumpkin Sourdough Bread Bowl with Puebloan Chili

Recipe by John Paul Amaral Illustrated by Bianca Rader

Pumpkin Sourdough Bread

Ingredients (From Super Golden Bakes): 3 ½ oz Mature sourdough starter. • If you live in the Bay Area, you can just leave your dough overnight. 4 cups of Preferred Bread Flour (White, whole wheat, yucca/cassava, or acorn flour) 1 ¼ cups of water 1 can of Canned Pumpkin Puree 3 tbsp of Honey 1 tbsp Pumpkin Spice 2 tsp Fine sea salt Matching flour (dusting the bowl) 6 tbsp of Olive Oil (half for the bowl and half for the string)

Tools: Closed container Plastic wrap 2 Baking sheets String

Instructions: 1. Leave your sourdough starter at room temperature in a covered container dusted with flour. It should sit for 12 hours and have large bubbles once finished. 2. Place the sourdough starter into a mixing bowl and add in your canned pumpkin puree, honey, pumpkin spice, salt, and water, while stirring with your spatula. 3. Proceed to add your flour of choice and mix until formed. 4. Cover the mixing bowl with plastic wrap and wait 30 minutes to 4 hours later for the dough to rise. 5. After sitting, begin folding the dough 4 times each 30 minutes until 2 ½ hours pass. 6. Let the dough rise for 30-60 minutes until doubled in size. 7. Dust the dough with your flour of choice as you portion the dough into 4-to-6 balls. Dust each dough ball with flour. 8. Place the balls on sheets and let them sit for up to 30 minutes. 9. Preheat the oven to 450F. Spray vegetable oil on your baking sheets. Cut your string into 24 12-inch sections, rub them with vegetable oil. Cross four strings, place each ball of dough at the center, and tie the strings. This will allow your bread to form a pumpkin-shape. 10.Place the dough balls on the baking sheets 4 inches apart and bake for 20 minutes at 450F. Afterwards, lower the oven temperature to 425F and bake for an additional 20-25 minutes. 11. Once done, pull out your bread to cool for an hour before serving.

Puebloan Chili

Ingredients: 1 packet of Bear Creek “Darn Good” Chili 2 cups of Black Beans 2 cups of Cubed Zucchini 3 diced Roma Tomatoes 1 can of Yellow Corn 1 cubed Orange Bell Pepper ½ of of a cubed Red Onion 5 cloves of minced garlic 2 tbsp of Paprika 2 California Bay Leaves or 1 Avocado Leaf 1 lb of ground Bison or Elk Meat

Tools: Crock pot Skillet

Steps: 1. Rinse the black beans and let them soak in 4 cups of water in a medium-sized bowl overnight. Drain and rinse the black beans in the morning until the water runs clear. 2. Set the crock pot to high, and place the black beans in with 8 cups of water. Allow the beans to go for 6 hours on high. 3. After 6 hours, begin cubing your zucchini, roma tomatoes, red onion, and orange bell peppers, plus the minced garlic. Place them, along with the yellow corn and spices, into a medium bowl. 4. Begin browning your choice of ground bison or elk, and once completely brown remove the excess fat. 5. Mix in the Bear Creek “Darn Good” Chili contents and other ingredients into the crock pot, while also placing 2 California bay leaves or 1 avocado leaf. Let cook for 1-2 hours. 6. Once finished cooking, switch the crock pot setting to serving/warm. Cut a divot into each pumpkin sourdough bread ball to form a bowl and serve the chili in each.