Black Bean Pumpkin Chili. December 26, 2011 by Knead to Cook Filed Under: Chili, Vegetarian Leave a Comment I love black beans & pumpkin… so why not combine them?! Perfect recipe for a cool fall day or a snowy winter one. Easy & vegetarian! Ingredients: 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 Directions: 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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