Last night was cold and since we had this mini, organic pumpkin on hand I was inspired to try Pumpkin Bean Chili. I’ve never really cooked with pumpkin before but Pinterest made it seem easy enough to make the puree and I haven’t found canned pumpkin here in Germany yet.
So after cutting my pumpkin in half, scooping out the goop, giving it an hour in the oven to soften and removing the skin, we used an immersion blender to puree the results. Yum for real pumpkin puree!While it was baking, I started with an abbreviated version of pumpkin chili using the ingredients I had on hand.
Simple Pumpkin Bean Chili
• olive oil
• 1½ cups chopped onion
• 1 cup chopped carrots
• 1 red pepper chopped
• 1 green pepper chopped
• 5 garlic cloves, pressed or minced
• 2 tablespoons chili powder
• 1 teaspoon cinnamon
• 1 cup pumpkin purée
• 2 diced tomatoes
• 3 cups vegetable broth
• 2 cans (14 oz.) black beans, drained and rinsed
• 1½ t. salt
• ¾ t. black pepper
1 Heat olive oil in a large pot over medium heat before adding the onion, peppers, and carrots. Then, sauté for 10 minutes.
2 Add garlic and spices and sauté for 1 more minute.
3 Add pumpkin, vegetable broth, tomatoes, and beans before bringing to a boil and reducing the heat to low. Simmer for a half hour while stirring occasionally.
4 Season according to taste and top with plain yogurt.
So, you can download the pumpkin bean chili recipe here for easy printability.
Not to toot my own horn but I have to say it was pretty delicious. We were thinking to save some for our freezer meals when the baby comes but by the next day it was finished. Oh well. I guess that means we’ll have to make it again!