Receta Bean and Pumpkin Chili
I cooked a pumpkin last week and used part of it in this chili.
Bean and Pumpkin Chili
Ingredients:
- 1/2 lb. hamburger
- 1 medium onion, chopped
- 1 green pepper, chopped
- 3 garlic cloves, minced
- 2 t. dried parsley flakes
- 2 t. chili powder
- 1-1/2 t. dried oregano
- 1-1/2 t. ground cumin
- 1 can (15-oz.) black beans, drained and rinsed
- 1 can (15-oz.) red beans, drained and rinsed
- 2 cups cooked pumpkin
- 1 can diced tomatoes, undrained
- 4 cups chicken broth
Directions:
In 6-quart pan, brown hamburger with onion, pepper, and garlic; drain fat if necessary. Add spices.
Stir in remaining ingredients, cover, and simmer until heated through and flavors have blended. (1 to 1-1/2 hours on low heat)
Serve hot.
The original recipe was supposed to be meatless, using soy crumbles, but I didn't have anything like that, so I used hamburger. Ground turkey would probably be good in this too. I made some cornbread muffins to go with it. My husband just put crackers in his.
I've never used pumpkin in chili before, so I wasn't really sure what to expect. It adds a richness and a thickness to the chili, but you really don't taste pumpkin. So why put pumpkin in chili? Any ideas? I'm thinking it's a good way to get some extra nutrition into your soup. Pumpkin - it's not just for pies!