Pumpkin Black Bean Chili

Pumpkin Black Bean Chili

Recipe Summary
Difficulty: Moderate
Prep Time: 20-30 minutes
Cook Time: 50 minutes


2 tablespoons olive oil
1 large onion, chopped
1 medium bell pepper, chopped
2 jalapeno peppers, seeded and finely chopped (can substitute chipotle pepper for smokiness)
3 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
3 cups vegetable broth
2 (15 ounce) cans black beans, drained, rinsed
1 package (12 ounces) frozen Recipe Crumbles (TVP)
1 (15 ounce) can pumpkin
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup red wine vinegar
1/4 cup red wine or dry sherry
1/4 teaspoon Kosher salt
1/8 teaspoon ground black pepper
shredded Cheddar cheese or Soy Cheese (optional)
sour cream (optional)

Heat oil in large saucepan over medium heat. Add onion, bell pepper, jalapeno pepper and garlic; cook 8 minutes, or until onion is tender, stirring occasionally. Add chili powder, cumin and oregano; stir. Cook and stir 1 minute. Add broth, beans, TVP, pumpkin, tomatoes with their liquid, vinegar, wine/sherry, salt and black pepper; mix well. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 45 minutes, stirring occasionally. Serve chili topped with cheese or sour cream, if desired.

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