Smoked Pumpkin Chili

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    Smoked Pumpkin Chili
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    Servings8
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    Ingredients
    • 1 medium yellow onion chopped
    • 3 cloves garlic chopped
    • 1 tablespoon olive oil
    • 2 15 ounce cans of kidney beans drained and rinsed
    • 1 15 ounce can of low-sodium corn kernels drained and rinsed
    • 1 28 ounce can whole peeled tomatoes juice reserved
    • 2 cups pumpkin pureĆ© 1 15-ounce can
    • 1 cup vegetable broth
    • 1 tablespoon paprika preferably smoked
    • 1 teaspoon black pepper
    • 1/2 teaspoon salt
    • 10 leaves sage optional
    • 1 small bunch cilantro chopped (optional, for topping)
    • 1 small onion diced (optional, for topping)
    Instructions
    1. In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.
    2. Pour in the pumpkin puree and vegetable broth. Mix. Pour in the can of whole tomatoes with the juice.
    3. Add the kidney beans and corn kernels. Season with the paprika, black pepper and salt.
    4. Bring mixture to a boil, stirring occasionally. Use a spatula or mixing spoon to crush the whole tomatoes a bit, keeping them chunky and evenly distributed.
    5. Lower the heat to a simmer and cover. Cook for 45 minutes, stirring occasionally.
    6. Add the sage leaves. Cook at a low simmer for another 15 minutes.
    7. Remove from heat and service. Top with cilantro and diced onion if desired.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 1 medium yellow onion chopped
    • 3 cloves garlic chopped
    • 1 tablespoon olive oil
    • 2 15 ounce cans of kidney beans drained and rinsed
    • 1 15 ounce can of low-sodium corn kernels drained and rinsed
    • 1 28 ounce can whole peeled tomatoes juice reserved
    • 2 cups pumpkin pureĆ© 1 15-ounce can
    • 1 cup vegetable broth
    • 1 tablespoon paprika preferably smoked
    • 1 teaspoon black pepper
    • 1/2 teaspoon salt
    • 10 leaves sage optional
    • 1 small bunch cilantro chopped (optional, for topping)
    • 1 small onion diced (optional, for topping)
    Instructions
    1. In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.
    2. Pour in the pumpkin puree and vegetable broth. Mix. Pour in the can of whole tomatoes with the juice.
    3. Add the kidney beans and corn kernels. Season with the paprika, black pepper and salt.
    4. Bring mixture to a boil, stirring occasionally. Use a spatula or mixing spoon to crush the whole tomatoes a bit, keeping them chunky and evenly distributed.
    5. Lower the heat to a simmer and cover. Cook for 45 minutes, stirring occasionally.
    6. Add the sage leaves. Cook at a low simmer for another 15 minutes.
    7. Remove from heat and service. Top with cilantro and diced onion if desired.

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