Rachel's 3-Bean Pumpkin Chili (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This one calls for more playing around with the ingredients, but has a texture I really like. I was also prompted to make this to use up one of the huge cans of pumpkin in my stronghold (it's been accumulating like mad. ), and my favorite place to get chili cheese fries no longer makes the chili vegetarian. For those who think pumpkin is just limited to autumn desserts, you'll be pleasantly surprised at how well it lends itself to substitute ground beef and has a taste like squash and tomatoes when cooked savory not sweet. If it's not hot enough for ya, add some more chili powder and cayenne. Ingredients:
1 (28 ounce) can pumpkin puree (pure pumpkin- not pie filling!) |
1 (15 ounce) can diced tomatoes |
1 (15 1/2 ounce) can black beans |
1 (15 1/2 ounce) can pink beans |
1 (15 1/2 ounce) can pinto beans |
1 tablespoon red chili powder |
1 teaspoon cumin |
1 teaspoon onion powder |
1 dash red cayenne |
2 garlic cloves, mashed (i use 1 tsp liquid-y minced garlic) |
Directions:
1. Rinse and drain all the beans- but don't rinse/drain the tomatoes.
2. Combine tomatoes, pumpkin, beans, garlic, and spices in a large saucepan, mix well.
3. Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
4. Serve with corn chips, cheese, pitas, the delish possibilities are endless!
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