Thursday, December 30, 2010

Day 363: Black Bean and Pumpkin Chili

Today was most certainly a soup night!  Its supposed to be about 8° tonight so we all needed something to warm us up.  I found this recipe in a taste of home cookbook and I was really intrigued by it.  I wondered how pumpkin would taste in a chili.  I was also a little worried about how my kids would react if they knew it was there.  Only one way to find out!  We ate these in bread bowl and it was a hearty meal.

Black Bean and Pumpkin Chili
12" dutch oven

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey (I used chicken)
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

In a dutch oven over a full spread of coals, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Move about 1/4 of the coals to the lid and simmer for 2 hours or until heated through. Yield: 10 servings.

The Finished Product

Sorry!  That pic doesn't even let you see the chili!
The Review

This was surprisingly good!  It was originally a slow cooker recipe, but it was easy enough to adapt for the dutch oven.  The pumpkin was very subtle and if you didn't know it was there you'd never guess.  I'll be making this one again next fall.  Grade B+.

1 comment:

  1. I hope I haven't missed this, but I would love to see what your impressions of your equipment has been from start to finnish. Not many of us have the ability to use the gear day after day for so long.


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