I am doing this post a little backwards. I am posting the pumpkin chili, before the pumpkin puree, I know crazy. But one of our awesome readers has a chili cook-off on Thursday and needs this recipe ASAP, and because I love you guys so much, here is the chili recipe first! I will post how to make your own pumpkin puree next.
This recipe is SO easy because all of the ingredients you will have on hand in the barest of pantries. You know those nights for dinner when you haven’t been shopping FOR EVER and the only thing left in your fridge is baking soda. I got this recipe from Closet Cooking. He is incredibly inventive, and has a lot of creative recipes on his site. I added red pepper to it and took out the 1/4 cup of dry sherry, and the chipotle. If you want that smokey flavor add 1/2-1 teaspoon of chipotle spice to it.
The pumpkin in this chili makes it nice and thick, and gives it the best flavor. You can really play around with this recipe. Add whatever veggies you have on hand-carrots, frozen corn, mushrooms etc. I added red pepper. If you don’t have those veggies on hand, the recipe works with out them as well.
This could be made in the crock pot as well. Just saute the onion until soft in a frying pan, and add your spices, and garlic to get nice and toasted. Transfer the onion, spices, and garlic to the crock pot and add the rest of the ingredients. Cook until the red pepper is soft.
Update: 10/31- Scotty and the kids liked the soup not as spicy, so I changed the recipe to be more family friendly, taking out the paprika- and the tomato paste because it didn’t make a big enough difference to add to the ingredient list. If you want to kick your chili up a notch add a tablespoon of paprika.
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic (3-4 cloves chopped)
1 tablespoon cumin
1 tablespoon chili powder
2 cups pumpkin puree (fresh- or canned make sure it is PLAIN pumpkin not pumpkin pie filling)
2 cans black beans (rinsed and drained) ( I like to do black beans and pinto, like the picture above)
1 can diced tomatoes (14 ounce)
Toppings: sharp cheddar cheese(my favorite) cilantro-chopped, toasted pumpkin seeds, green onions, and even Greek yogurt is good on top)
1. In a medium pan, add your oil and heat it up. (you know the pan is hot enough if your onions sizzle a little bit when they hit the oil)
2. Add the onions and saute until tender, about 5-7 minutes.
3. To the onions add the red pepper,garlic,cumin, chili powder, salt and pepper and saute the spices until you can smell them, about a minute.
4. To the pot add the broth, pumpkin puree, black beans, tomatoes and cook on low for 20-30 minutes. I like to eat it chunky just like this, but the original recipe he pureed it all. If your kids are picky that might be the way to go. Either way it is really good.
Serve topped with cilantro, sharp cheddar cheese, toasted pumpkin seeds, or greek yogurt-whatever you love- I personally love sharp cheddar cheese on this chili.