Pumpkin White Bean Chili

Years ago I had a recipe from a magazine, for a Chili recipe similar to this one. I lost the recipe and then made up one of my own. The original used butternut squash instead of pumpkin, but the pumpkin puree is quick and easy. Also, the original used Chipotle peppers in Adobe sauce. I use Chipotle jarred salsa. Of course this is a simple recipe! That's how I cook most times, and if you use canned beans, it's ready in minutes too.

Cook beans according to package directions. (I usually forget to soak them over night so I add an hour and a half or so to the cooking time, just make sure the beans are cooked enough before adding other ingredients.) Once beans are well cooked, add pumpkin and salsa, seasoning and stir well. Bring to a slow simmer for a few minutes and it's ready to serve. 

As with all my recipes, there is room to change things up as you would like. I suggest starting with one cup of the salsa and see if you like it before adding more. Same with the cumin and salt. Add a minimum amount then more if you think it needs it. This pumpkin chili is great with sour cream on top, and if you like more heat, add some cayenne or pepper flakes. If you don't have Chipotle salsa, chop up a couple of Chipotle peppers in Adobe sauce and add them along with a couple of tablespoons of the Adobe. No Cumin? Try some Taco Seasoning.

Pumpkin White Bean Chili

1 1/2 cups of dry Great Northern beans (or 2 cans of white beans and slightly decrease other ingredients)
2 cups of pumpkin puree
2 cups of Chipotle Salsa
1-2 tsp of Cumin
1-2 tsp of seasoned salt ( or regular salt)
Sour Cream (optional)

Cook beans then stir in 1 cup of pumpkin, salsa and seasonings. Taste and add more pumpkin, salsa and seasonings as necessary. Simmer for a few more minutes then serve.

Serves 4-6

I link at these parties.

 Copyright © 2013 by Hill House Homestead ALL RIGHTS RESERVED