Wednesday, October 22, 2014

Black Bean 'n' Pumpkin Chili

3 med. sweet red bell peppers, chopped
2 med. onion chopped
stalk of celery
half a head of cabbage
3 garlic cloves, pressed or minced
2 T. olive oil
8 cups beef broth (sorry I got the wrong one)
2 cans (15 oz each) black beans, drained
3 cups of Mung beans
2lbs of ground pork
1 can (15 oz) solid-pack pumpkin
2 small sugar pie pumpkins (I didn't puree but would recommend it)
1 can (14 oz) diced tomatoes
handful of thyme twig springs
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 t. ground cumin

Brown the ground pork in olive oil.  Remove into a bowl.  Saute onion until translucent then add the garlic until fragrant.  Add celery and peppers and garlic. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Cook for 6 hours on low in slow cooker.

By Kelly C

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