I had this chili at a fall dinner party where the hosts paired various chilis with a flight of corresponding beers. This chili was paired with a pumpkin beer.
Total time: 40 minutes
makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people!
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup pumpkin puree (from the can or homemade)
- 1 cup canned tomatoes
- 1 cup vegetable stock or water
- 1 can black beans (15 oz, 425 g)
- 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans
- 1 tablespoon cumin powder (start with half the amount, and add more, to taste)
- 2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes and also on how spicy your chili powder is)
- salt and pepper
1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
2) Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.
3) Serve in soup bowls, garnished with chopped green onion.