Week 29 – Amber Perkins

Posted: October 17, 2011 in Amber Perkins, Week 29

Pumpkin 3 Bean Chili

Culinary arts continuation…

 

2 yellow peppers, diced

1 ¼ c onion, chopped

½ c shallot, minced

4 garlic cloves, minced

1 can 100% pumpkin (Don’t use the pie filling. It makes it runny.)

1 can diced tomatoes

1 can black beans, rinsed

1 can kidney beans, rinsed

1 can chick peas, rinsed

3 c vegetable stock

3 tsp chili powder

3 tsp cumin

1 tsp cayenne pepper

1 tsp crushed red pepper

2 tsp cinnamon

2 tsp Italian seasonings (mixed oregano, basil, parsley)

sea salt and white pepper to taste

1/2 stick (1/4 cup) unsalted butter

1/2 cup dry Sherry

3 to 4 tablespoons Sherry vinegar

 

Garnish:

Sour cream and coarsely chopped lightly toasted pumpkin seeds

 

Preparation:

In a 6-quart heavy kettle cook onion, yellow peppers, shallot, garlic, and spices in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in beans and tomatoes. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Just before serving, add vinegar and simmer soup, stirring, until heated through.

 

Serve soup garnished with sour cream and toasted pumpkin seeds. It’s very easy to make. The Sherry vinegar is an absolute necessity! Wanna get really fancy and super duper impressive? Serve it in a hollowed out pumpkin.

 

This started 3 years ago from two other recipes. It keeps evolving. I’ve varied the spices here, too. It called for parsley. I couldn’t care less about parsley, so I put in the mixed Italian seasonings that I had on hand. The original recipe did not have cayenne, red pepper or cinnamon. Nutmeg would probably be nice, too. If you add meat, subtract one can of beans and one of the peppers.

 

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Comments
  1. Caron says:

    Yummmmmmmmmmmm!

  2. Robyn says:

    OK, Mike and I will be over with some pumpkin beer and my famous pumpkin whoopie pies– you provide the chili. Whaddya say?

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