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Tuesday, November 4, 2008

Pumpkin Chili

I found this recipe at This makes about 5 servings. I changed it up some (it made a nice thick different chili and I really liked it after adding the picante sauce:

1 cooking onion, chopped
1 red or green bell pepper, chopped
2 cans diced tomatoes – and please do not drain
2 cans black beans, rinsed
1 can dark kidney beans, rinsed
1 can pumpkin (regular size unseasoned 141/2 ounce or so)
1 cup beer (I used a gluten free Hornsby's Hard Cider crisp apple)
1 tablespoon paprika
½ teaspoon dark brown sugar
1 tablespoon poppy seeds (I omitted)
Salt & pepper (to taste)
I added some spoonfuls of picante sauce to each bowl served and some broken taco chips.

Method . . .
Toss onion and bell pepper to a large soup pot (with a bit of vegetable oil or water), cook for about 5 minutes until softened.
Add tomatoes and their juices, beans, pumpkin, beer and spices -- EVERYTHING into the pot.
Bring to a boil, then lower heat to low and simmer for approximately 1 hour

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