October 31, 2010

Chili with pumpkin and black beans

Halloween dinner this year was a chili with pumpkin puree and black beans. This chili had heat and spice and flavor. I was a bit skeptical of pumpkin puree in chili, but I kept seeing recipes with it and figured I'd give it a try. I used my basic chili recipe and changed it up with the addition of the pumpkin and some cinnamon. You could taste just a hint of pumpkin that went well with the spice combination in the chili. Although I made this for our Halloween dinner, it would be a great treat for any cool fall or winter day. This pot of chili fed four people with no leftovers.

Chili with pumpkin and black beans
extra virgin olive oil
1 lb ground beef
1 medium red onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 teaspoon smoked paprika
sea salt and fresh cracked black pepper, to taste
1/2 cup pumpkin puree
1 can crushed tomatoes (15 oz)
1 can black beans (15 oz)
In a soup pot, warm the olive oil over medium heat. When hot, add the ground beef and cook until browned, stirring and breaking it apart. If there is a lot of grease in the bottom of the pot, drain the beef. Add the onions, bell pepper, and garlic and cook until the onions begin to turn translucent. Add the chipotle, sugar, and all the spices (through black pepper) and stir. Add the pumpkin, tomatoes, and beans. Continue to cook, stirring occasionally, until the chili comes to a boil. Reduce to a simmer, cover, and cook for about 30 minutes, stirring occasionally.

Serve the chili hot. Top with shredded cheddar cheese, sour cream, avocado slices, or other toppings you like, if desired.

1 comment:

  1. I've never tried putting pumpkin in chili before - really interesting idea!


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