VEGGIE CHILI WITH PUMPKIN
SECRET INGREDIENTS
BOURBON, COCOA AND MAPLE SYRUP
Although it calls for maple syrup, bourbon, cinnamon and a full can of pumpkin, this nutritious, creamy-textured chili definitely eats savory, not sweet.
HANDS ON 20 MINUTES TOTAL 55 MINUTES
3 tablespoons vegetable oil or canola oil
2 bell peppers (any color), chopped (2 cups)
1 cup chopped yellow onion
1 jalapeño pepper, seeded and finely chopped
1 tablespoon chili powder
1 tablespoon tomato paste
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1 28-ounce can whole tomatoes, undrained
1 15-ounce can pumpkin
1/4 cup bourbon (optional)
3 tablespoons pure maple syrup
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
2 tablespoons unsweetened cocoa powder
Toppers, such as chopped green onions, chopped avocado, chopped fresh cilantro and/or sour cream
1. In a large Dutch oven, heat oil over medium. Add bell peppers, onion and jalapeño; cook until tender, about 8 minutes.
2. Add chili powder, tomato paste, garlic, cumin, salt, smoked paprika and cinnamon; cook and stir 1 minute.
3. Add tomatoes, crushing them with your hands or the back of a wooden spoon. Stir in pumpkin, bourbon (if using) and maple syrup. (If mixture seems too thick, add up to 1/2 cup water.) Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes.
4. Stir in pinto and kidney beans. Cover and simmer until heated through, about 10 minutes. Stir in cocoa powder. Taste for seasoning before serving. Top servings with desired toppers. MAKES 6 SERVINGS.
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