Black Bean Chili With Pumpkin

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Black Bean Chili w/Pumpkin

6 Tablespoons olive oil
3 pounds lean/boneless pork, cut into 3/4-inch cubes
1 large onion, minced
4 cloves garlic, minced
1 yellow bell pepper, seeded and diced
1 can (13 oz.) beef broth
2/3 cup cream sherry
1 can (14 oz.) stewed tomatoes
5 Tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 Tablespoon brown sugar
Cayenne Pepper to taste
Sea Salt to taste
1 can (15 oz.) pureed pumpkin
2 cups cooked black beans
Garnish: Cheddar cheese, sliced scallions, sour cream

Heat 2 Tablespoons of oil in large pot and brown pork in batches over medium-high heat, adding more oil as needed. Once pork is browned on all sides, reserve. Add onion, garlic and bell pepper to the pot; saute about 10 minutes. Stir in broth, sherry and tomatoes. Add spices, cayenne pepper and salt to taste. Stir well. Add pumpkin puree, stirring until smooth. Add black beans and browned pork. Bring to a simmer, stirring occasionally for 1 hour. Top with shredded Cheddar cheese, sour cream and sliced scallions to garnish.
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