Black Bean Chili

Day ten is brought to you courtesy of Susan's pal Dawn (hi, doll) who was intrigued by Susan's addition of pumpkin to her black bean chili. Throwing pumpkin into chili doesn't mess with the flavor, unless you want it to, then just add a little cinnamon.

1 large ONION, chopped
2 GARLIC cloves, minced (add more if you want more)
2 teaspoons ground CUMIN
2 tablespoons CHILI POWDER
4 cups canned black BEANS (make any bean substitution you like)
1 cup water
1/4 cup bottled chipotle sauce (Susan substitutes Goya CHIPOTLE PEPPERS in Adobo sauce)
1 tablespoon SUGAR
1 28 ounce can DICED TOMATOES
1/2 to 1 cup of PUMPKIN
*a few strips of turkey BACON, diced

Heat 1 tablespoon oil in pan, add turkey bacon & saute for five minutes then add onion and garlic, saute for another five until everything begins to brown.
Add the spices, cook 1 minute stirring constantly
Add beans and the remaining ingredients, stir to combine.
Bring to a boil, reduce heat & simmer 30 minutes, stirring occasionally.

*Susan loves turkey bacon, not because it's going to fool anyone into thinking that it's real bacon, but because it provides a wonderful smoky sweet flavor.
The chipotle is what makes this Susan's favorite.
Plus it's easy.
And fast.


patti said...

I'll try it!

Dawn in Austin said...

oooh! I'm going to give it a test run while I'm over here. In Abu Dhabi, turkey bacon is the only way to go. Sounds so yummy! Thank you!


Watch the chipotle, it can get spicy fast.