Here in the Seattle area, we have had a most glorious summer. In fact, our typical fall weather has just made an appearance in the last couple of days. Today was the first day that we have had rain in many weeks (if not months). With the skies overcast, a briskness was in the air. Definitely time to turn on the wood stove and to make an enormous pot of soup.
A few weeks ago, a friend shared a recipe for Black Bean and Pumpkin Chili. In typical Jada-fashion, I had to make it my own. This morning, before I took the kids to their Friday classes, I put it together to simmer all day long. Several hours later, when we walked through the door, we were greeted by a most amazing aroma. Can’t wait to dig in!
- 2 medium onions, chopped
- 1 sweet red or yellow pepper, chopped
- 2 T.olive oil
- 3 garlic cloves, minced
- 4 cups beef or chicken broth
- 1 lb of dried black beans, soaked or 2 cans (15 oz each) black beans, rinsed & drained
- 2-1/2 cups cubed cooked turkey or chicken
- 1 can (15 ounces) solid-pack pumpkin
- 2 cans (14-1/2 ounces) diced tomatoes, undrained (Try Ro-Tel, they add a little kick!)
- 1 cup of frozen corn
- 2 t. dried parsley flakes
- 2 T. chili powder
- 1-1/2 t. dried oregano
- 2 t. of cinnamon
- 2 t. of cumin
- 1/2 t. of nutmeg
- 1/4 t. of ground cloves
- 1 T. of smoked paprika
- 1/4 cup of honey
- 2 t. of high-quality balsamic vinegar
- Salt and pepper, according to taste
In a large skillet, saute the onion, sweet pepper in oil until tender. Add garlic; cook 1 minute longer. (Make sure not to burn.) Transfer to a 5 or 6 qt. slow cooker; stir in the remaining ingredients. Cook 8-10 hours on low. Serve with assorted toppings (sour cream, pepitas, chopped tomatoes, green onions, shredded cheese, etc.) This would be fabulous with Cheesy Cornbread.