Monday, December 5, 2011

Sweet and Spicy Black Bean Chili

This chili has just enough kick to be hot without being overpowering.  
Don't be thrown by the pumpkin in this recipe, it is delicious!

1 pound of ground meat of choice (beef, turkey, etc.)
1 medium onion, chopped
1 clove of garlic, chopped
1 cup pumpkin
1 (14.5 oz) can of diced tomatoes
1 (10 oz) can of diced tomatoes with jalapenos or habenero 
( I used Ro*tel hot diced tomatoes & chili peppers)
1 cup broth (beef or chicken depending on your meat used)*
1-1/2 cups of ketchup
1 (15 oz) can of ranch style* black beans, drained 
salt and pepper to taste

Brown the meat and onions until the meat is no longer pink.  Drain off any excess grease. 
Add the rest of your ingredients to the meat.  
Let simmer for a few hours.  
I like to serve mine the next day to let the flavors meld.  
Cook's Notes:

* Ranch Style Black Bean - contain onions, garlic, olive oil, and spices but may contain soy.  If you can't tolerate any of those you can just get plain black beans and season from there. 
* Add more broth depending on how thin or thick you like your chili.  

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