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  Black Bean Pumpkin Chipotle Chili



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2 Tablespoons olive oil
1/2 onion, minced
2 cloves garlic, smashed and chopped
1 Tablespoon chili powder
1 teaspoon each basil, oregano and coriander
1 canned chipotle pepper, minced, with 1 Tablespoon adobo sauce
1 Tablespoon unsweetened cocoa
1-2 cups pumpkin puree (roasted and pureed butternut or acorn squash may be substituted)
4 cups cooked black beans with their cooking liquid

In a large covered pot, heat oil and stir in onion. Sauté for 5 minutes.
Add garlic and sauté for 3 minutes. Stir in in chili powder and herbs and cook for 1-2 minutes.
Reduce heat and stir in chipotle with sauce, cocoa and pumpkin.
Sauté, stirring constantly for 2 minutes. Pour in cooked beans and their liquid and bring to a simmer.
If more liquid is needed, add veggie broth or water. If it needs to be thickened, mash some of the beans.
Simmer 20 minutes or more. Serve hot with toppings such as onions, avocado or corn.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen