bcmom's kitchen

bcmom's kitchen

Thursday, February 2, 2012

Bean and Pumpkin Chili

I cooked a pumpkin last week and used part of it in this chili.

Bean and Pumpkin Chili

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
Directions:
  1. In 6-quart pan, brown hamburger with onion, pepper, and garlic; drain fat if necessary.  Add spices.
  2. Stir in remaining ingredients, cover, and simmer until heated through and flavors have blended. (1 to 1-1/2 hours on low heat)
Serve hot.

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!
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