Chili con Pumpkin
A fallish Chili recipe with pumpkin. Literally the creamiest chili I`ve ever eaten.
Equipment
- slow cooker (optional)
Ingredients
- 250 g white beans organic
- 250 g red kidney beans organic
- 1 kg pumpkin organic
- 2 tbsp olive oil organic
- 1 onion organic
- 3 cloves of garlic organic
- 650 g Mexican tomato salsa
- 600 ml water
- 2 tsp salt organic
- black pepper organic
- ¼ tsp chipotle organic
- ground coriander seeds organic
- 2 tsp Mexican spice mixture organic
- 1 tsp tabasco
- 2 tsp oregano organic
- 1 corncob organic
- 1 red pepper organic
- 1 yellow pepper organic
Instructions
- Soak beans in water overnight.
- Cut the pumpkin into coarse pieces. Remove seeds and skin. The seeds can be dried and roasted in the oven.
- Peel the onion and garlic. Chop the onion into small pieces and press the garlic.
- Heat the olive oil in a pan and sauté the onion briefly. Add the garlic and sauté briefly.
- Add beans, pumpkin pieces, salsa, water and all spices. Mix well and simmer at low temperature for about 4 hours until the beans are soft but still firm to the bite.
- Halve the peppers, remove the seeds and white partitions and cut into pieces.
- Separate the corn from the cobs.
- Add both ingredients to the chili and simmer the chili again for about 60 minutes.
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