Jen:
Was a little chilly here today so I made your chili recipe...it was VERY good. I actually doubled it to freeze some.
I never would have thought pumpkin would be good in chili, but several months ago, I tried this recipe. My family are meat eaters, so I wasn't sure how the soy would go over. But, they loved the recipe, soy included.
So here's another pumpkin chili recipe:
Black Bean 'n' Pumpkin Chili
Makes 10 servings
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 package (16 ounce) frozen soy crumbles
1 can (15 ounces) solid-pack pumpkin
1 can (14 ˝ ounces) diced tomatoes (undrained)
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 ˝ teaspoons dried oregano
1 ˝ teaspoons ground cumin
In a large skillet, sauté onion and yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in remaining ingredients. Cover and cook on low 4 to 5 hours or until heated through. Serve hot.
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