Black Bean Pumpkin Chilli
This vegetarian chili is a great way to celebrate a cool Autumn day in Western New York. The subtle sweet earthiness of the pumpkin is nicely offset by a good dose of spices, and complimented by a hint of the dark, sweet, flavor of chocolate.
2 Tblsp Olive Oil
1 Medium Onion, chopped
2 cloves of Garlic, minced
1 sweet pepper, diced
1 large can of Tomatoes with juices
1 can black beans, rinsed
1 cup mashed or pureed cooked Pumpkin
2 tsp Cumin
1 Tbsp Chili Powder
1 tsp oregano
2 Tbsp chocolate chips, or two squares of unsweetened chocolate
(optional, but you should try it!)
In a 5 quart pot, sautee onion in olive oil until golden. Add sweet peppers and garlic, continuing to cook until garlic is lightly golden.
Add the remaining ingredients to the pot, stir to combine, and then simmer for 30-45 minutes.
Season with salt and pepper to taste. Adjust thickness of soup by adding more tomatoes or chicken stock (if you’re not making a vegetarian chili), a half cup at a time.
Enjoy with a dollop of sour cream, some grated cheddar, and a sprinkling of fresh cilantro.