Recipe Exchange: Black Bean Pumpkin Chili

I have to be completely honest.  I was reluctant to try this recipe. I wasn’t sure about the combination of pumpkin and black beans, and I really didn’t want to be disappointed.  But, following the rules of the recipe exchange, I made it, and it was delicious!  My one complaint is that it was a little too liquid for my taste, but my husband easily remedied that by mixing his with rice.  

I cheated a tiny bit – I left out the chicken broth and turkey in the original recipe  because we are not eating meat this week (big overdose last weekend in San Francisco – totally delicious, but we need some recovery time).  
I really couldn’t taste the pumpkin, but the spicing was good and it was quite an enjoyable bowl of chili, topped with a nice dollop of sour cream.

(from Taste of Home)
1 med onion, chopped
1 med yellow bell pepper, chopped

3 garlic cloves, minced
2 tbsp olive oil
2 cans (15oz each) black beans, rinsed and drained 
1 can (15-oz)solid pack pumpkin
1 can (14.5 oz)diced tomatoes undrained
2 tbsp chopped parsley
2 tsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp salt
(I added about 1/2 tsp cayenne pepper for a little spiciness)

In large skillet saute onion, pepper, and garlic in the olive oil until tender. Transfer to 5 qt slow cooker, stir in remaining ingredients.
Cover cook on low for 4-5 hrs or until heated through. 
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