My kids that are local are coming for dinner tonight so I thought I would whip up a pot of Pumpkin Chili. Pumpkin may seem like an odd addition to you soup pot but in this recipe, it adds richness making it very hearty and comforting. For those eating less/no meat or avoiding gluten in their diet, it is a dish that satisfies. Enjoy
- 1 tablespoon oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- dash of nutmeg
- 2 garlic cloves, minced
- 2 15-ounce cans fire roasted diced tomatoes, undrained
- 1 15-ounce can 100% pure pumpkin puree
- 2 15-ounce cans black beans, drained
- 1 15-ounce can corn, drained
- 12-ounce beer or 1 1/2 water (for gluten-free)
- 1 teaspoon each, salt and pepper
- Heat oil in a Dutch oven over medium heat.
- Add onion and cook until tender, about 5 minutes.
- Stir in spices and garlic. cook another minute or two until spices are fragrant, stirring often.
- Add tomatoes and pumpkin. whisk to combine.
- Stir in black beans, corn, beer or water, and salt and pepper.
- Reduce heat to low, simmer covered for at least 30 minutes, stirring often. The longer it cooks, the more flavor develops, so feel free to get started in the morning for a day full of the comforting smell of something yummy for dinner.
Food is not about impressing people. It’s about making them feel comfortable.