The pumpkin flavor in this chili definitely stays in the background, but it adds warmth along with vitamins! Note: Don’t forget to soak the beans the night before.
- 1 1/2 pounds dried beans (I use a combination of small pinto beans and black beans)
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can pumpkin or pumpkin puree (not pumpkin pie filling)
- 2 Serrano chilies (fresh), seeds removed (membranes intact) and finely chopped
- 3 chipotle chilies in adobo (canned), minced
- 1 quart vegetable stock (I like Kitchen Basics brand)
- 1 ½ cups water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 ½ Tablespoons cumin
- ½ cinnamon stick
- 2 teaspoons ground coriander
- Kosher salt to taste (2-3 teaspoons, depending on saltiness of the stock you use)
- 1-2 Tablespoons chili powder, depending on your taste
- Several dashes of hot sauce
Rinse the beans and soak overnight. In the morning, rinse beans thoroughly and place them in a slow cooker. Add remaining ingredients. Cook on high heat for 30 minutes and then switch to low heat for 8-9 hours or until beans are tender.
Serve with some, all, or none of these:
- Chopped cilantro
- Grated cheese
- Sour cream
- Chopped fresh tomato
- Chopped black olives
Serves 8-10
Rehfwitz Recipes 