Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Paradise Cafe's Black Bean Chili
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- #45447
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Chili
1 1/2 tablespoon olive oil
3/4 cup diced yellow onion
1/2 cup diced green bell pepper
1 minced fresh jalapeno, seeded
1/2 teaspoon minced garlic
3 tablespoons chili powder
1 teaspoon salt
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 can (15 ounce size) crushed tomatoes
4 cans (16 ounce size) black beans, undrained
1 can (4 ounce size) diced green chilies, undrained
Tabasco sauce to taste (optional)
Garnishes
sour cream
shredded cheddar cheese
diced red onion
directions
Heat olive oil in a Dutch oven or other wide, deep pot set over medium heat. Add onion, green bell pepper, jalapeno and garlic. Cook until onions begin to soften, about 3 minutes.
Add chili powder, salt, cumin, coriander, cayenne pepper, crushed tomatoes, black beans and diced green chilies. Stir well.
Bring to a boil. Reduce heat to medium-low. Cook, covered, about 15 minutes. Taste for seasonings. Add more pepper or Tabasco if you'd like it hotter. If chili is sticking, or you'd like it thinner, add 1/2 cup water while cooking.
added by
chavalita
nutrition data
259 calories, 5 grams fat, 39 grams carbohydrates, 14 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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