Bean and Pumpkin Chili
I cooked a pumpkin last week and used part of it in this chili.
Bean and Pumpkin Chili
Ingredients:
Ingredients:
- 1/2 lb. hamburger
- 1 medium onion, chopped
- 1 green pepper, chopped
- 3 garlic cloves, minced
- 2 t. dried parsley flakes
- 2 t. chili powder
- 1-1/2 t. dried oregano
- 1-1/2 t. ground cumin
- 1 can (15-oz.) black beans, drained and rinsed
- 1 can (15-oz.) red beans, drained and rinsed
- 2 cups cooked pumpkin
- 1 can diced tomatoes, undrained
- 4 cups chicken broth
- In 6-quart pan, brown hamburger with onion, pepper, and garlic; drain fat if necessary. Add spices.
- Stir in remaining ingredients, cover, and simmer until heated through and flavors have blended. (1 to 1-1/2 hours on low heat)
The original recipe was supposed to be meatless, using soy crumbles, but I didn't have anything like that, so I used hamburger. Ground turkey would probably be good in this too. I made some cornbread muffins to go with it. My husband just put crackers in his.
I've never used pumpkin in chili before, so I wasn't really sure what to expect. It adds a richness and a thickness to the chili, but you really don't taste pumpkin. So why put pumpkin in chili? Any ideas? I'm thinking it's a good way to get some extra nutrition into your soup. Pumpkin - it's not just for pies!
many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what. 
