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Pumpkin Black Bean Chili

November 22, 2009

Would you rather me talk about the recipe for a change?  Would that be better than the usual he-said, she-said preamble to the meal?

This meal started out as a soup.  But when I got to reading the recipe, I realized I was going to be straying just a bit too far from the ingredient list to even bother with those advisements.  The first change was the omission of ham.  And then the decrease in the amount of black beans followed by total elimination of the stock asked for to bring the recipe to the proper soup-like consistency.

Then I decided to add a chopped apple and about 4 spices never to be found in the original ingredient list.

And the carnivorous pumpkin soup quickly became a vegetarian chili.  And I think it might just be better that way.

Pumpkin Black Bean Chili
1 can pumpkin puree
1 1/2 cups black beans
1 can diced tomatoes, undrained
1 granny smith apple, chopped
1 small onion, chopped
1 clove garlic, minced
1/2 tsp allspice
1/2 tsp cloves
1 tsp cinnamon
1/2 t chili powder
salt and pepper

Saute diced onions and apples with allspice, cloves, cinnamon, and chili powder in a large stockpot, adding the minced garlic just as the onions soften and the apples lose their bite.  Stir in the tomatoes and the pumpkin as well as the black beans.  Simmer until some liquid evaporates, until you reach a stew/chili consistency, about 20 minutes.  Salt and pepper as desired.

4 servings, info per serving
Calories: 190
Total Fat: .9 g
Cholesterol: 0.0 mg
Sodium: 220 mg
Total Carbs: 40 g
Dietary Fiber: 12 g
Protein: 9 g

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