It's finally cold outside here and this chili recipe is one I've been wanting to make for awhile. It sounds a little strange but it turned out even better than I thought it would. This is a short post today, my refrigerator broke last night and I'm dealing with that now. Good times.
3 Bean Pumpkin Chili
1 onion, diced
3 cloves of garlic, minced
4 cups cooked beans (Black beans, red kidney beans, white beans)
1 cup frozen corn
1 1/2 cups rolled oats
2 cups fresh pumpkin puree
2-15 oz cans of fire-roasted diced tomatoes, with liquid
1 cup vegetable broth
1-1/2 tbsp smoked paprika
3 tsp chili powder
1-1/2 tsp dried oregano
1 tsp rubbed sage
1/4 tsp cayenne
Heat 1/4 cup water in a large stock pot and add onion. Saute unti translucent. Add garlic and saute until fragrant. Add spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in vegetable broth and allow to simmer for about 2 minutes. Add the remaining ingredients and bring to a boil. Lower heat and cover, simmer for 45 minutes stirring occasionally. Season with salt and pepper to taste, and serve.
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