Last week, the big red pot simmered with Pumpkin Chili. It's a recipe that we discovered in 2001. By 2002, we lost the magazine it came from, and we hadn't been able to make it since.
After much determination, I finally found the missing recipe, and promptly pulled out the big red pot to make a batch. To prevent another eight years from passing before we make it again, I'm going to post the recipe here. It's vegetarian, but very hearty. Definitely satisfying for carnivores as well.
The original recipe was actually a pumpkin and black bean soup, but I like chili better than soup so it's been majorly doctored. It's super easy to make. Just dice up a few veggies, open A LOT of cans, dump and simmer. Done. It seems all of the ingredients I used came from Trader Joe's this time around. I think they should throw me a kickback for all of this free advertising! A gift card would be fine, Joe.
1 Tbsp. olive oil
4 garlic cloves, minced (I just use a garlic press)
1 yellow onion, diced
1 cup diced red pepper
1 cup diced green pepper (sometimes I just use 2 cups of one color. doesn't matter)1 tsp. ground cumin
1/2 tsp. cayenne pepper (optional)
1 small jar chipotle salsa (I used half a jar of the Garlic Chipotle Salsa from Trader Joe's)
6 cups vegetable broth
2 15 oz. cans solid pack pumpkin
4 15 oz. cans of beans (whatever kind you like. I used black, kidney, cannellini, & pinto.)
1 cup frozen corn, thawed and drained. (I used one 15 oz can, drained.)
1/2 cup chopped fresh cilantro. (Don't skimp!)
In a large pot, heat oil and cook garlic, onion, red and green peppers over med-high heat until tender, about 6 minutes.
Add cumin, cayenne and salsa. Cook for 1 minute longer.
Add vegetable broth and pumpkin. Stir to blend well. Cook for 5 minutes.
Stir in beans, corn and cilantro. Reduce heat and simmer for 20 minutes or so.
Garnish with sprigs of cilantro and grated cheese, or any other chili toppings you like.
NOTE: This chili tastes better the next day and the next. The more time the flavors have a chance to meld, the better. Great dish to stick in a crockpot and bring to a potluck.