We know, another bean recipe. But this is just too delicious to keep to ourselves. Pop over to Thriving Home to get this Pumpkin Chili Recipe.
With Blizzard Jonas devouring much of the east coast over the weekend bring snow, freezing temperatures and biting winds, we were looking for something to warm us up. This Pumpkin Chili did it, deliciously! It’s got a nice even peppery heat and just a hint of pumpkin sweetness.
What so great about this dish, besides being tasty, filling, vegetarian, and so easy to make using just one pot, is that it’s freezable. We froze about half and enjoyed the rest—three generous entree-size servings—for dinner, with some crusty bread.
In our version we used one tablespoon of Ancho Chili powder and about 3/4 tablespoon of regular chili pepper. For beans we just grabbed what was in the cabinet, one can each: pinto, garbanzo, black and cannellini. And we forgot the bay leaf. Hey, it happens. In all other ways we pretty much followed the recipe.
If you can open cans and measure spices you can triumph with this dish. Everyone loved it. Even our one non-pumpkin-loving carnivore loved this chili, and had seconds. And when we need a quick dinner to warm us up this season we’re going to love it again out of the freezer.
Co-Author of Garden Candy Basics