Pumpkin and Black Bean Chili (Slow Cooker)
(from the Guilty Kitchen blog)
1 large onion, diced
1 lb ground beef (I'm going to use the morning star vegetarian meat, the blogger says it can be left out entirely, maybe another type of bean?)
1 cup pumpkin purée
1 19 oz can black beans, rinsed and drained
1 28 oz can diced tomatoes, preferably no salt added
1 7oz jar of tomato sauce
1 tbsp cumin
2 tbsp instant coffee
2-3 tbsp chili powder
2 Tbsp hot sauce (like Cholula Chili Garlic)
1-2 tsp sea salt
2 tbsp sugar
1 tbsp cocoa powder
1 buttercup squash or small pumpkin
1/2 cup fresh cilantro, chopped fine
1. In a large frying pan on medium heat, sauté the ground beef until thoroughly browned. Place in bowl of crock pot and set aside.
2. In same frying pan, sauté onions until translucent and then add those to the beef in the crock pot bowl.
3. Add remaining ingredients, except whole squash and cilantro to crockpot. Stir and mix and turn to low.
4. Cook on low for at least eight hours.
5. To roast squash preheat oven to 400°F. Cut squash in half and scoop out seeds. Slice into small crescents about one inch in thickness, brush with a small amount of oil and bake on baking tray for 20-25 minutes.
6. When squash is done, cut into large cubes and stir into chili just before serving.
7. Garnish chili with chopped cilantro and a dollop of sour cream if desired.
This just looked to good to ignore! Laura did you tell me about this blog? I love it, this woman is smart and creative, jeeez. And talks about this recipe book based collected from blogs, cool, called "Foodies of the World" that was just published!
Alright you two, deadline is going to be extended to Tuesday because of the delayed posting, and its a good recipe for a workday. However I want to make asap!
Yummmmmm. So yummm I forgot to take pictures before eating oops. This was so delicious, the custard thing worked out really nicely. I also forgot to cover it while cooking and did not have flour to throw in (for texture I imagine?) but neither seemed to effect the casserole structure. I imagine you'd be safe getting rid of the two tbs. of butter and replacing it for some extra oil. And with out the flour, I ended up draining the peppers after sauteing them because there was lots of leftover oil and continuing to cook them would have made them too soggy (I imagine a range stove opposed to my electric would have helped this factor...)
