Ingredients

1 medium to large cooking onion, chopped
1 pkg chopped mushrooms
3 large cloves of garlic, chopped
1 tablespoon olive oil
2 cans (or one large can) of dark kidney beans
1 can of corn kernels
1 large (28 ounce) can diced tomatoes, including juice
1 can pumpkin puree
1 can black beans
1 cup vegetable broth (or chicken broth, or beer of choice)
1 tablespoon smoked paprika (or regular)
1 teaspoon black pepper
1/2 to 1 teaspoon salt
10 to 15 sage leaves (optional)

Directions

In a large saucepan, heat the olive oil over medium-high heat and add the onions, mushrooms, and garlic. Cook until onions are tender.

Pour in the pumpkin puree and broth (or beer). Mix.

Pour in the can of tomatoes (with the juice). Mix again.

Then add the kidney beans, black beans, and corn kernels.

Season with the paprika, black pepper, and salt.

Bring mixture to a boil, stirring occasionally.

Lower the heat to a simmer and cover. Cook for 45 minutes. Again, stir occasionally.

Add in the sage leaves (I rubbed mine a bit with my fingers to get the flavor out before dropping into the pot). Cook at a low simmer for another 15 minutes.

This is great served with shredded old cheddar sprinkled on top.


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