THANKSGIVING MIXED BEAN CHILI WITH CORN AND PUMPKIN
A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward vegetarian chili, one that is a favorite around my house throughout the year. You can turn up the heat if you wish, adding more chile, a chipotle, or fresh chopped chili peppers.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h15m
Yield Yield: Serves 6 generously
Number Of Ingredients 15
Steps:
- Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
- . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant.
- Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings.
- Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 9 grams
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Raja Ghafar
[email protected]This chili was a big hit with my family! It's hearty and flavorful, and the pumpkin adds a nice sweetness. I will definitely be making this again.
Daniel YT
[email protected]This chili is delicious! The flavors are amazing and it's so easy to make. I will definitely be making this again.
Nnadi Ebube
[email protected]I love this chili! It's so easy to make and it's always a crowd-pleaser. I especially love the addition of pumpkin, which gives it a unique and delicious flavor.
Faustina Mensah
[email protected]This chili was delicious! I made it for a potluck and it was a big hit. The flavors were amazing and it was the perfect amount of spice.
Ayesha Ayesha
[email protected]This chili is amazing! I've made it several times and it's always a hit. The flavors are so complex and delicious, and it's really easy to make. I love that it's a vegetarian chili, so it's a great option for people who don't eat meat.
Thembakazi Zithumane
[email protected]I love this chili! It's so hearty and flavorful. I especially love the addition of pumpkin, which gives it a unique and delicious flavor.
Manu Das
[email protected]This chili was a hit! I made it for a party and everyone loved it. The flavors were perfect and it was the perfect amount of spice.
Hilda Eze
[email protected]This chili is delicious! The flavors are amazing and it's so easy to make. I will definitely be making this again.
Hercule maiden
[email protected]I love this chili! It's so easy to make and it's always a crowd-pleaser. I especially love the addition of pumpkin, which gives it a unique and delicious flavor.
Jade Williams
[email protected]This chili was a big hit with my family! It's hearty and flavorful, and the pumpkin adds a nice sweetness. I will definitely be making this again.
Talha Sidiqui
[email protected]This chili is amazing! I've made it twice now and it's a hit both times. The flavors are so complex and delicious, and it's really easy to make. I love that it's a vegetarian chili, so it's a great option for people who don't eat meat.