Pumpkin Sweet Potato Black Bean Chili Recipe 465

BLACK BEAN & PUMPKIN CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through.

BLACK BEAN 'N' PUMPKIN CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

PUMPKIN, SWEET POTATO, & BLACK BEAN CHILI RECIPE - (4.6/5)

Steps:

• Heat olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add in the serrano and garlic, and cook, stirring frequently, until soft and fragrant, about 1 minute. Stir in the spices and cook for 1 minute. Add in the tomato sauce, pumpkin puree, beer, and water. Season to taste with salt and pepper. Bring mixture to a boil, reduce heat to low, add the beans and sweet potato, and simmer until the sweet potatoes are tender, the chili has thickened, and the flavors have melded, at least 1 hour.

SWEET POTATO AND BLACK BEAN CHILI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
• Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
• Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
• Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
• Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

PUMPKIN CHILI

Steps:

• Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
• Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
• Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
• Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
• Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
• Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.

BLACK BEAN 'N' PUMPKIN CHILI

Steps:

• In a large skillet, saute the onion, yellow pepper, and garlic in oil until tender.
• Transfer to a 5 quart slow cooker; stir in the remaining ingredients.
• Cover and cook on low for 4-5 hours or until heated through.