Mel’s Kitchen Cafe takes your chili to the next level with pumpkin! Yes, this is a “thing” and yes, it’s delicious! Check it out:
Mel says, “One can never have too many simple, filling, delicious chili recipes in their repertoire I like to say. And so I present to you our latest chili treasure – with a strikingly wonderful secret ingredient: pumpkin. Now don’t go and get scared off by that thinking “Where does pumpkin get off claiming it belongs in chili?” because I promise you’ll be doing yourself a great injustice by not giving this chili a chance. The pumpkin acts as a silky binder to the chili, adding depth and creaminess. I wondered how strong the pumpkin flavor would be but was pleasantly surprised at the mildness…”
Recipe Ingredients:
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cups chicken broth
2 cans (15-ounce each) black beans, rinsed and drained
2 1/2 cups cubed cooked turkey or 1 pound round steak, cut into 1/2-inch pieces
1 can (15-ounce) solid-pack pumpkin
1 can (14-1/2 ounce) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
For complete recipe and instructions, visit Mel’s site at: http://www.melskitchencafe.com/black-bean-pumpkin-chili
Recipe, photo and post curated from: http://www.melskitchencafe.com/black-bean-pumpkin-chili
