Creamy Pumpkin and Black Bean Chili
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We've been given permission to share this recipe with you by Waverly Fitzgerald, author of Slow Time: Recovering the Natural Rhythm of Life and creator of the semi-monthly e-newsletter Living in Season, which shows how to bring the beauty of the current season into our lives with ideas for simple actions, seasonal recipes and easy projects, plus recommendations for books and other resources.
We love Waverly's resources and inspirations, and we love this recipe too. |
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Ingredients
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- 2 tablespoons butter or olive oil
- 1 medium white (or yellow) onion, diced
- 3 cloves garlic, minced
- 1 to 3 teaspoons Thai Kitchen red curry paste
- 1 to 2 teaspoons cinnamon
- Dash clove powder
- 1 to 2 15 oz cans of black beans
- 1 medium-sized pumpkin, roasted
- 1 large semi-tart apple (such as Gala), diced
- 2 cups chicken broth or vegetable broth
- 1/3 to 1/2 cup heavy cream
Secret ingredient: tablespoon of (unsweetened) cocoa powder. If not available, add one teaspoon instant coffee or a shot of espresso.
Grated cheddar cheese for topping |
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Method
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Waverly says:
"This recipe is better if you roast the pumpkin yourself, plus then you have some pumpkin seeds to roast for garnish."
First halve and clean a medium-sized pumpkin, then slice it like a cantaloupe. Coat the slices with oil and lay them on an oiled baking sheet.
I add enough water so the pumpkins will steam and cover the whole baking sheet tightly with tinfoil. Put this in an oven at medium heat for about 30 to 45 minutes. After the slices have cooled, you will be able to easily peel off the shell.
Saute diced onion in butter until translucent.
Add the curry paste and garlic and let bloom.
Add the chicken broth, black beans and apples. Let simmer and reduce.
Add cinnamon and clove.
Add the roasted pumpkin, pressing the pieces against the sides of the pan to turn them into mush.
Simmer another 10 to 20 minutes until thickened.
Add the cream and stir in. Add salt and pepper to taste.
Serve with grated cheddar cheese on top (and/or roasted pumpkin seeds).
Easily made vegetarian or even vegan by substituting vegetable broth for chicken broth, olive oil for butter and omitting the cream. |
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Time From Cupboard-To-Table
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1 hour 30 |
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Notes & Variations on
Creamy Pumpkin and Black Bean Chili
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