Black Bean Pumpkin Chili.

    • I love black beans & pumpkin… so why not combine them?!  Perfect recipe for a cool fall day or a snowy winter one.  Easy & vegetarian!
      1 yellow onion, diced
      1 bell pepper, diced
      2 tbl olive oil
      6 garlic cloves, chopped
      3 c vegetable broth
      1 c of sweet corn (canned or frozen)
      3- 15 oz cans of low sodium black beans, rinsed and drained
      2 c pumpkin
      1 -28 oz can of diced tomatoes
      2 tbl parsley flakes
      3 tsp chili powder
      2 tsp smoked paprika
      1-2 tsp cayenne pepper (to taste)
      3 tsp ground cumin
      2 tsp dried oregano
      Salt and pepper to taste

      In a large Dutch oven, sauté the onion and bell pepper in the olive oil. Add garlic and continue to sauté for one additional minute. Then add the remaining ingredients. Bring to a slight boil and then turn the burner down to the lowest flame. Simmer for 4-6 hours. Top with jalapeños, low fat cheddar, etc.


— Knead to Cook

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