I LOVE fall, and everything that comes with it. Sunny chilly days, changing leaves, crisp apples, Halloween, football, comfort foods, our fall black party. A chili contest has become something of a tradition at our block party and this year is no exception. I am on the hunt for a good chili recipe to enter. Any suggestions?
Here is the first recipe I entered the first year. We made it a few years running at our
Halloween Hackoween party for the non-meat option. It screams fall with the pumpkin in it, and the curry gives it an unexpected, but not overpowering, spice. I won most unique and an excellent prize. I just hope I can find some canned pumpkin, I have been reading it is hard to find again this year, despite the news that there is no shortage.
We are kicking off our fall by heading to a football tailgate at Michigan State this weekend, then pumpkin and apple picking. This will make a great dinner when we return home.
Pumpkin and Black Bean Chili2 T. olive oil1 medium onion, finely chopped3 C. vegetable stock1 can diced tomatoes in juice1 can black beans, drained2 cans pumpkin puree1 C. heavy cream1 T. curry powder1 1/2 t. ground cumin1/2 t. cayenne pepperCoarse salt to taste20 blades fresh chives, chopped or snipped, for garnish
Heat oil in a large pot.Saute onions 5 minutes.Add broth, tomatoes, black beans and pumpkin puree.
Stir to combine ingredients and bring soup to a boil.Reduce heat to medium low, stir in cream, curry, cumin, cayenne and saltSimmer 5 minutes, adjust seasonings and serve garnished with chopped chives.