16Oct2012 Pumpkin & Black Bean Chili I had been meaning to try using pumpkin in a dinner for a long time. Anytime I use this AMAZING ingredient, it’s always in a dessert of some kind. Pumpkin Coffee Cake Muffins, Pumpkin Pie French Toast, even Pumpkin Cheesecake Brownies. Would this go over well?? I came across a chili recipe with black beans that Lynn from Lynn’s Kitchen Adventures had posted, I knew it had to be done. I’ve made several of her recipes and they’ve all turned out amazing and you know what? She was absolutely right. You wouldn’t know there was pumpkin even in there! Paul and I both commented, though, the pumpkin gave it a richer, creamier texture that was really wonderful! I left mine pretty mild for me and the kids, but amp up the chili powder and add in some red pepper flakes if you like your chili hot! Pumpkin & Black Bean Chili adapted from Lynn’s Kitchen Adventures 1 lb ground beef 1 tablespoon dried, minced onion 3 teaspoons minced garlic 15oz can pumpkin puree 28oz can diced tomatoes, undrained 2 cans black beans, drained and rinsed 2 cups chicken broth 1 teaspoon dried parsley 2 teaspoons chili powder 1 teaspoon oregano 1 1/2 teaspoons cumin sour cream shredded cheddar Cook ground beef in stock pot until brown, drain, and return to pain. Add the rest of the ingredients (besides the sour cream and cheese, of course) and stir to combine. Cover and bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and allow to cool slightly. Serve in bowls topped with sour cream and cheddar. This chili is perfect with some good cornbread! This post is part of the Iron Chef Mom Challenge, WOO HOO! Kristi over at I Should Be Mopping The Floor is hosting our challenge this week featuring, PUMPKIN! Head on over to enter your favorite pumpkin recipe(s) and be sure to stop back and vote for your favorite this weekend (voting closes Sunday night)! Linking up to these fabulous parties. Check them out!