Adobo Pumpkin Chili

This Halloween we had a little chili cook-off. People really brought their A game. There was a meaty traditional chili, a buffalo chicken chili, a smoky linguica chili a vegetarian quinoa chili and my chili (which is the title of this post). Sadly, despite my competitive nature, I did not win (although I think all that came must have been super competitive as well (yay for crazy food competitiveness!) Buffalo Chicken Chili won by a landslide, and I’ll admit, I voted for it too. That said all chili’s were F-A-B. I tend to make vegetarian chili- I think because my dad does- I didn’t make his chili because, well I thought he was bringing chili- instead he and my mom brought a spread fit for kings (thanks guys!) Anyhoo. It was fun despite the blustery trick or treating weather. Our neighborhood is awesome for trick or treating (think full size candy bars and Jell-O shots).

So, chili… this is what you need;

1/2 tbsp olive oil

1 can black beans

1 can pink beans

2 cans dark red kidney beans

2 medium onions, chopped fine

3 garlic cloves, chopped fine

1 jalapeño, diced

1 red bell pepper, chopped fine

1 can chopped tomatoes (8 oz)

1/2 can pure pumpkin purée (no additives, no other ingredients period)

1 lg adobo spiced pepper, chopped

1/2 tbsp ground cumin

salt, pepper to taste

Add olive oil and onion to pot, cook about 3 minutes on medium heat or until onions are translucent. Add beans one can at a time. Now I know people tell you to rinse and drain beans but…I don’t. I sort of like the beany water- so add it all. Stir and add garlic and red pepper. Turn heat on low. The trick is to cook this chili on low for three hours, mostly covered. The beans start to break down and all the other ingredients really get into each bite. At hour one, add cumin, tomatoes and pumpkin. Stir and cover. About 30 minutes later stir in jalapeño and adobo pepper. Taste and add salt and pepper. (You really don’t need all that much pepper I find) Leave uncovered and cook for a further 30 minutes. Mixture should be saucy but thick. I serve with grated cheddar cheese and a dollop of sour cream. This chili is smoky in flavor with a nice hint of pumpkin.

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About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
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