Cooler temperatures are visiting northern California this week, and with the cooler temperatures has come rain. Rain + Cooler Temperatures = PERFECT Soup Weather! I must admit that I was super excited to see this change in the weather, because I have been waiting for the perfect moment to try this new recipe I saw in Taste of Home’s Soups magazine.
I must admit, I rarely follow recipes exactly. Which means my meals rarely taste the exact same twice. That could be a good thing, if you like variety in your meals. Below I am sharing my modified version of this recipe I found.
My family loved this chili. I made it meatless, although you could easily add bits of grilled/sautéed chicken if you desired.
[print_this]
Black Bean and Pumpkin Chili |
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 1 green bell pepper, seeded and chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 cups chicken broth
- 2 cans (15oz each) black beans, rinced and drained
- 1 can (15 oz) solid pack pumpkin
- 1 can sweet yams (sweet potatoes)
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 2 teaspoons dried parsley flakes
- 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- In a large skillet, saute the onion and peppers in oil until tender, about 3 minutes. Add garlic, saute 1 minute.
- Transfer to a 5 qt slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.
- Serve chili with sour cream, salsa, cheese or other favorite chili topings.
[/print_this]
Run with Jess says
This looks yummy! THX for sharing!
Anonymous says
My spouse and I stumbled over here different website and thought I
might as well check things out. I like what I see so now i’m following you.