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Pumpkin Black Bean Chili

Posted Aug 16 2012 12:00pm

I'm probably breaking some sort of rule by posting a fall-ish recipe in August, but isn't it what bloggers do? Or better yet, isn't it what Floridians do? By August, I am so sick of the 90*+ days that all I can do is dream of cool fall days back in the midwest with Football, crisp apples, and my favorite sweater...

I am a huge fan of sweet potatoes and black beans, but it can get awfully starchy. Butternut squash and pumpkin make nice substitutes while lowering the carb and calorie count of a dish. This chili combines a few of the best late summer veggies with the best fall has to offer, pumpkin and pumpkin beer!

As you northerners start to feel fall creeping in, enjoy this dish while I stubbornly sweat in eternal summer eating my chili!

Pumpkin and Black Bean Chili
adapted from Crumb blog

2 tbsp. EVOO1 small yellow onion, minced2 garlic cloves, minced1 red bell pepper, diced1 green bell pepper, dicedSalt and pepper2 tsp. chili powder1 tsp. smoked paprika1 tsp. cumin8 oz. pumpkin beer, such as Harvest Moon1 tbsp. pure maple syrup 1 15 oz. can solid packed pumpkin1 28 oz. can fire roasted crushed tomatoes2 c. vegetable stock2 beans (canned or dried and cooked)1 c. frozen corn kernels
Heat a soup pot over medium-low, add EVOO and bring to temperature.Chop and add onions, garlic and bell peppers, season with salt and pepper. When veggies have softened, add spices, pour in beer and deglaze the bottom of the pan, scraping up bits with a wooden spoon. Turn heat to high, add maple syrup, pumpkin, tomatoes and stock.Bring to a simmer, turn heat to low and add black beans and corn.Cover and simmer for 25-30 minutes, taste and adjust seasonings.Top with sour cream, cheese, cilantro, or any of your favorite chili toppings. 
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