October 02, 2009

Vegetarian Bean & Pumpkin Chili

The recipe that we've selected is from Tasty Eats at Home, a food blog created by Alta Mantsch. Permission to publish the recipe has been granted by Alta.



For the chili:

  • 1 1/2 lbs mixed variety of DRIED BEANS (I used yellow eye, African red beans, and flageolet – but I would think a mix of black, kidney, and pinto beans would work well)
  • 28 oz can CRUSHED TOMATOES
  • 1 15 oz can PUMPKIN PUREE
  • 2 SERRANO CHILES, minced
  • 3 CHIPOTLE CHILES in adobo, minced
  • 4 cups VEGETABLE STOCK
  • 1-2 cup WATER
  • 1 ONION, chopped
  • 3 cloves GARLIC, minced
  • 1 1/2 Tbsp. CUMIN
  • 1/2 CINNAMON STICK
  • 2 tsp. ground CORIANDER
  • 2-3 tsp. SALT (taste)
  • 1 1/2 Tbsp. CHILI POWDER
  • Several dashes of TABASCO
Garnishes:
  • SHREDDED CHEESE
  • CILANTRO
  • SOUR CREAM
Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.