Saturday, November 7, 2015

Pumpkin & Black Bean Chili

This chili was delicious, thick and full of flavor. The pumpkin was just a sutle undertone and didn't overpower the chili at all. This chili is also very mild flavored and can be spiced up with some Franks hot sauce or the addition of chopped jalapenos. I served this with Green Chili Cornbread.

  • 1 package Beyond Meat  beefy crumbles 
  • 1 medium sweet onion, diced 
  • 3 garlic cloves, minced 
  • 15oz can pumpkin puree (not pumpkin pie filling) 
  • 2 cans diced tomatoes, undrained 
  • 2 cans black beans, drained and rinsed 
  • 2 cups no-chicken broth, I used Better than Bouillon  
  • 1 teaspoon dried parsley
  • 2 teaspoons chili powder 
  • 1 teaspoon oregano 
  • 1 1/2 teaspoons cumin 
  • sour cream and shredded cheddar for garnish

Sweat onion and garlic in 1/4 cup water in a large soup pot.

Add crumbles and stir well. Cook for 2-3 minutes.

Add the rest of the ingredients (except for sour cream and cheese.). Stir well. 

Cover and bring to a boil. Reduce heat and simmer for 25-30 minutes. Be sure to stir occasionally so the bottom doesn't scorch. 

Spoon into bowls and garnish with shredded cheese and a dollop of sour cream. Serve with cornbread (or some good crackers.)



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