Friday, November 8, 2013

Sweet and Spicy Pumpkin Chili

My aunt and uncle are in town visiting and my mom invited us up for dinner. I ended up making dinner for all of us and made both the Three Bean Chili and this recipe since they are vegetarians. This was really good! Just the right hint of spice and heat, balanced by a touch of sweet. I had just enough leftover to eat for lunch today.

Sweet and Spicy Pumpkin Chili
slightly modified from The Hearty Herbivore

1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp olive oil
1 heaping tsp unsweetened cocoa powder
1/2 tsp cinnamon
1 tsp chili powder
1 15-oz can pumpkin puree
1 15-oz can chili beans
1 15-oz can black beans, drained and rinsed
1 can fiesta corn (corn with diced red peppers)
1 4-oz can green chilis
1 15-oz can diced tomatoes
cilantro, for garnish

In a large stockpot, saute the onion and garlic in the olive oil until onion is translucent. Add cocoa powder, cinnamon, and chili powder and saute one more minute.

Add the rest of the ingredients and stir until all are combined. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, stirring occasionally.

Remove from heat, serve hot and garnish with chopped cilantro.

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