November 12, 2013

Black Bean Pumpkin Chili

On the Menu Today~
Black Bean Pumpkin Chili

This hearty black bean pumpkin chili is packed full of flavor~
The addition of canned pumpkin adds richness and
thickness to this wonderful chili~

Black Bean Pumpkin Cili

  • 16 ounce package black beans, rinsed and soaked in water for 3 hours
  • 1 meaty smoked ham hock
  • 12 cups water
  • 1 pound chorizo sausage, cooker and drained
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 ribs celery, chopped
  • 4 carrots peeled and sliced
  • 4 (15 oz) cans fire-roasted diced tomatoes
  • 1 (10 oz) can tomatoes with diced green chilies
  • 1 (4 oz) can diced green chilies
  • 1 cup canned pumpkin
  • 1 cup water
  • 1 (15 oz) can beef broth
  • 1 (46 oz) can tomato juice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
Cooking Directions
  1. Rinse black beans in cold water. Transfer beans to a large bowl. Cover with water and let beans soak for 3 hours. Drain.
  2. In a large soup kettle, add soaked black beans, meaty smoked ham hock and 12 cups of water. Bring to a boil, reduce heat and simmer for 2 to 3 hours. Remove ham hock from kettle, allow to cool. Remove ham from bone and cut into bite size pieces,
  3. Return meat to soup kettle along with; cooked chorizo sausage, onion, garlic, celery, carrots, tomatoes, green chilies, pumpkin, water, beef broth, tomato juice, brown sugar, and all seasonings. Bring to a boil; reduce heat and simmer for 1-1/2 hours or until veggies are tender.
Bean, Pumpkin, Chili

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