For some reason I have in my mind a very definite idea of what chili tastes like...and this was not it...but this was GOOD! I will make it again. Very easy to make and freezes well and as you could see in my post with the refrigerator pics...I like freezing.
SMOKED PUMPKIN CHILI
(never home)maker
What you'll need
•1 medium to large cooking onion, chopped
•3 large cloves of garlic, chopped
•1 tablespoon olive oil
•2 cans (or one large can) of dark kidney beans, drained and rinsed.
•1 can of low-sodium corn kernels, drained and rinsed
•1 large (28 ounce) can whole peeled tomatoes, keep the juice(I used diced fire roasted tomatoes)
•1 can pumpkin puree
•1 cup vegetable broth (or beer of choice)(I used chicken stock)
•1 tablespoon smoked paprika (or regular)(I used regular)
•1 teaspoon black pepper
•1/2 to 1 teaspoon salt
•10 to 15 sage leaves (optional) (I just added some dried sage)
1.In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.
2.Pour in the pumpkin puree and vegetable broth (or beer). Mix. Pour in the can of whole tomatoes (with the juice). Mix again.
3.Then add the kidney beans and corn kernels. Season with the paprika, black pepper, and salt.
4.Bring mixture to a boil, stirring occasionally. You'll want to use a spatula or mixing spoon to crush the whole tomatoes a bit. Keep them chunky, but try to crush each one a couple times to distribute evenly.
5.Then lower the heat to a simmer and cover. Cook for 45 minutes. Again, stir occasionally.
6.Add in the sage leaves (I rubbed mine a bit with my fingers to get the flavor out before dropping into the pot). Cook at a low simmer for another 15 minutes
(never home)maker
What you'll need
•1 medium to large cooking onion, chopped
•3 large cloves of garlic, chopped
•1 tablespoon olive oil
•2 cans (or one large can) of dark kidney beans, drained and rinsed.
•1 can of low-sodium corn kernels, drained and rinsed
•1 large (28 ounce) can whole peeled tomatoes, keep the juice(I used diced fire roasted tomatoes)
•1 can pumpkin puree
•1 cup vegetable broth (or beer of choice)(I used chicken stock)
•1 tablespoon smoked paprika (or regular)(I used regular)
•1 teaspoon black pepper
•1/2 to 1 teaspoon salt
•10 to 15 sage leaves (optional) (I just added some dried sage)
1.In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.
2.Pour in the pumpkin puree and vegetable broth (or beer). Mix. Pour in the can of whole tomatoes (with the juice). Mix again.
3.Then add the kidney beans and corn kernels. Season with the paprika, black pepper, and salt.
4.Bring mixture to a boil, stirring occasionally. You'll want to use a spatula or mixing spoon to crush the whole tomatoes a bit. Keep them chunky, but try to crush each one a couple times to distribute evenly.
5.Then lower the heat to a simmer and cover. Cook for 45 minutes. Again, stir occasionally.
6.Add in the sage leaves (I rubbed mine a bit with my fingers to get the flavor out before dropping into the pot). Cook at a low simmer for another 15 minutes
7 comments:
For once, I almost think I could eat that. I can't say the floating pieces of corn are appealing but nonetheless, I could actually go for it. :)
LOL! I see you eat like my and probably your teenage sons! :)
OMG your recipes are amazing and make me jealous. I need to hire a chef!
Yum! I am definitely going to make that!
That does look more like soup but I must say contains all of my most favourite ingredients. I will have to try this one!
That looks really good, but I will have to save this one for awhile. I'm out of the "chili" mode - Spring is here!
Looks yummy! I have a piumpkin black bean soup that I really like that is similar. Love the use of pumpkin in unexpected ways!
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