Monday, October 24, 2011

Pumpkin Chili Mole

About 6 1-cup servings
Vegan, Dairy Free

Ingredients This recipe recommends organic ingredients... of course. 
1 onion, diced
3 cloves garlic, pressed
14 sweet peppers or 2 bell peppers, chopped
1 hot pepper of choice, diced (optional) such as arbol
1 15 oz (425 g) can kidney beans
1 15 oz (425 g) can black beans
1 15 oz (425 g) can pumpkin puree (or butternut squash puree)
1 28 oz can fire roasted diced tomatoes if cannot find fire roasted, use normal diced tomatoes and add hot pepper flakes
1 12 dark beer

Seasoning Mixture
1 tsp raw cacao powder (or unsweet baking cocoa)
1 Tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp chipotle powder
**Add salt to taste.  I didn't add any as with the canned beans and tomatoes it was salty enough.

1. Heat a Dutch Oven or large stock pot over medium high heat; spray with cooking spray, add onions and peppers; saute about 7 minutes. Reduce heat to medium; add garlic; saute an additional 2 minutes.
2. Meanwhile mix spice mixture in a small bowl.
3. Add spice mixture to pot and all remaining ingredients; bring to a boil then reduce heat and simmer 45 minutes.

Recipe posted on Florida Coastal Cooking Blog. See it

My thoughts.... Beef Chili > Pumpkin Chili. 
Disagree? I'd be glad to take the challenge and try out your pumpkin or vegetarian chili recipe. 

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