Monday, October 1, 2012

Pumpkin Black Bean Chili



I'm probably breaking some sort of rule by posting a fall-ish recipe in August, but isn't it what bloggers do? Or better yet, isn't it what Floridians do? By August, I am so sick of the 90*+ days that all I can do is dream of cool fall days back in the midwest with Football, crisp apples, and my favorite sweater...

I am a huge fan of sweet potatoes and black beans, but it can get awfully starchy. Butternut squash and pumpkin make nice substitutes while lowering the carb and calorie count of a dish. This chili combines a few of the best late summer veggies with the best fall has to offer, pumpkin and pumpkin beer!

As you northerners start to feel fall creeping in, enjoy this dish while I stubbornly sweat in eternal summer eating my chili!

Pumpkin and Black Bean Chili
adapted from Crumb blog

2 tbsp. EVOO
1 small yellow onion, minced
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
Salt and pepper
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
8 oz. pumpkin beer, such as Harvest Moon
1 tbsp. pure maple syrup
1 15 oz. can solid packed pumpkin
1 28 oz. can fire roasted crushed tomatoes
2 c. vegetable stock
2 c.black beans (canned or dried and cooked)
1 c. frozen corn kernels

Heat a soup pot over medium-low, add EVOO and bring to temperature.
Chop and add onions, garlic and bell peppers, season with salt and pepper. 
When veggies have softened, add spices, pour in beer and deglaze the bottom of the pan, scraping up bits with a wooden spoon. 
Turn heat to high, add maple syrup, pumpkin, tomatoes and stock.
Bring to a simmer, turn heat to low and add black beans and corn.
Cover and simmer for 25-30 minutes, taste and adjust seasonings.
Top with sour cream, cheese, cilantro, or any of your favorite chili toppings. 

9 comments:

Dawn said...

I'm with you girl - I can't wait for a bit of cooler weather so I can start busting my soups out with amazing CSA veggies from KYV farm. not much longer though! Let the adventures begin!

Cara said...

No judgement from me - I feel like I'm usually the first to post something with pumpkin!

Joanne said...

I am definitely ready for pumpkin just so long as heirloom tomatoes can stay for a bit longer :) This chili sounds so tasty!

spécialiste de l'éphémère said...

I love the tenderness of pumpkin in chili. I love it everywhere!

And as the summer was way too hot for me, I am ready to jump on automn! now!

shane said...

such a cute mug=)

induction cooktops said...

Such a nice thing.

Ryan Taylor said...

What cute mug it truly is , my children will be so thrilled to have a mug like this.

grace matthew said...

So cute. You can easily tell that what you are eating have some pumpkin on it. Such an adorable mug. Just by the mug you'll definitely enjoy it.
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