You know how some recipes only use a portion of canned pumpkin, so then you’re left with half a can or so of the stuff? Sure, you could make something else like pumpkin muffins, but more than likely, you made something sweet and not super healthy in the first place.
That was exactly the predicament I was in after making Cinnamon Swirl Pumpkin Yeast Bread. Nothing a little dump-it-all-in-a-pot improvisation can’t fix!
I don’t think I’d heard of chili with pumpkin in it until a few years ago, but I never did try to make some. Having leftover pumpkin inspired me to give it a go…afterall, what was there to lose?
I’m not really a recipe user when it comes to things like chili, but did make a point to keep track of what all I was throwing in the pot just in case it turned out to be good. And guess what? It is good! The pumpkin acts like a thickener for the base of the chili, almost making it creamy. With the smoky flavor from the chipotle and adobo sauce, the pumpkin takes a back seat. This recipe is vegan, too! Sure, you could add cheese or sour cream to it, but with its creaminess, it doesn’t really need it.
Spicy Black Bean Pumpkin Chili
Since the purpose of this dish was to use up the pumpkin I had left, use however much pumpkin it is you’re wanting to get rid of! This chili would still be good without it, so it’s not like it will ruin the recipe if you use more or less. Also, feel free to play around with the spices or anything, really! And you know what? I totally bought some corn to put in this, but forgot to add it! Just remembered two days later….oy!
a few tablespoons of olive oil
1 small onion, diced
2 cloves of garlic, minced
1 green bell pepper, chopped
1 chipotle pepper, minced and 1 tablespoon adobo sauce
1 14-ounce can diced tomatoes, with liquid
1 14-ounce can black beans, drained
1 cup pureed pumpkin
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon ground oregano (or 1/2 teaspoon leaves)
salt to taste
In a large pot, heat the olive oil and saute the onions, pepper, and garlic over medium heat. Once the onions have softened a bit, add the remaining ingredients. Let the chili come to a boil, stirring ocassionally, then turn down the heat and let simmer for about 15 minutes.
I did add a little feta to my bowl yesterday, which added another dimension of yumminess!