Pumpkin, Sweet Potato and Black Bean Chili

1 tsp extra virgin olive oil

1 cup finely chopped yellow or white onion
1 serrano chile pepper and/or 1 tsp chili powder (optional)
2 large cloves garlic, minced
2 tsp ground cumin
1/2 tsp cinnamon
1 cup unseasoned tomato sauce/puree
1 cup pumpkin puree (homemade or canned)
1 cup pumpkin beer
1 cup water
Kosher salt and freshly ground black pepper, to taste
1 (15 oz)  black beans, rinsed and drained
2 cups peeled and cubed sweet potatoes

Heat olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add in the pepper, if using it and garlic, and cook, stirring frequently, until soft and fragrant, about 1 minute. Stir in the spices and cook for 1 minute.
Add in the tomato sauce, pumpkin puree, beer, and water. Season to taste with salt and pepper. Bring mixture to a boil, reduce heat to low, add the beans and sweet potato, and simmer until the sweet potatoes are tender, the chili has thickened, and the flavors have melded, at least 1 hour.
Source: Healthy Food for Living

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