CHEF JEFF — ONE BYTE AT A TIME: Black Bean ‘n’ Pumpkin ChiliYou won’t miss meat in this hearty and satisfying dish.
By: Herald Staff Report,
You won’t miss meat in this hearty and satisfying dish.
Black Bean ‘n’ Pumpkin Chili
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 15-ounce cans black beans, rinsed and drained
1 16-ounce package frozen soy crumbles
1 15-ounce can solid-pack pumpkin
1 14½ -ounce can diced tomatoes (undrained)
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1½ teaspoons dried oregano
1½ teaspoons ground cumin
In a large skillet, saute onion and yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in remaining ingredients. Cover and cook on low 4 to 5 hours or until heated through. Serve hot.
Yield: Serves 10.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.