10/26/12 - Pumpkin Black Bean Chili

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1 onion, diced

1 red pepper, diced

3 cloves of garlic, minced

2 tablespoons olive oil

4 cups cooked black beans (or 2-15 oz cans, rinsed and drained)

1 cup frozen corn, thawed

2 cups fresh pumpkin puree (or 1-15 oz can)

1-28 oz can fire-roasted diced tomatoes, with liquid

1 cup hearty fall or winter beer (or substitute vegetable broth)

1-1/2 tablespoons smoked paprika

1 tablespoon chili powder

1-1/2 teaspoon dried oregano

1/4 teaspoon cayenne

1 cup cheddar cheese, shredded for garnish, optional

4 green onions, chopped for garnish, optional

Heat olive oil in a large stock pot and add onion. Saute for 3 minutes, or until translucent. Add garlic and saute for an additional 2-3 minutes, until fragrant.

Add spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in beer and allow to simmer for about 2 minutes.

Add the black beans, corn, tomatoes with liquid, & beer or broth. Bring to a boil. Lower heat and cover, simmer for 45 minutes stirring occasionally.

Season with salt and pepper to taste, and serve. Garnish with cheese and chopped green onions