Ferocious.
Anyways, while in Denver I started thinking that the base of the soup, plus a couple other ingredients, would make an amazing chili. Let's forget that i've been home for a month and am now trying this recipe for the first time, shall we?
And let's forget the blurry camera phone photo I am about to show you...use your imagination ;)
Pumpkin Black Bean Chili, serves 4-6 (Vegan, Gluten Free--although i'm no expert on that subject)
2 T canola oil
1 med yellow onion, diced
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
1 T chili powder
1 T oregano
1 T cumin
3 t garlic powder
1 t smoked paprika
1 1/2 t chipotle powder
1/2 t cinnamon
2 t Braggs liquid amino
12 oz Negra Modelo
1 can black beans, drained & rinsed
1 can fire roasted tomatoes
1 can water (I just measure it in the tomato can)
2 c. pumpkin puree
*In a large soup pot heat 2 T canola oil over medium heat. Add onion and saute for about 2 min until slightly translucent. Next, add diced bell peppers and saute for about 5 minutes to soften. Once soft, add spices and cook for about a minute while stirring (I like to do this to "wake up" the dried spices). Add in remaining ingredients and simmer until desired thickness~about 25-30 minutes.
Couple side notes:
~Feel free to add fresh minced garlic instead of the powder. I'd say 3 med sized cloves minced would be perfect.
~No chipotle powder? Remember you can order it here. If you don't want to do that, sub in 1 chipotle in adobo minced finely and maybe about 1 T of the adobo sauce.
~Don't like it spicy? Omit chipotle and double the chili powder. But, seriously, who doesn't like some spicy~ness every now and again? :)
~Don't have Negra Modelo? Sub in any dark beer. I use it because I love it. So there.
~No need to specifically by the bell pepper varieties I used here. Green would be just as fine I just got all 3 of the peppers for $2.88. Score in my book.
**Garnish with sliced scallions, cheese, sour cream (vegan or not). More pumpkin puree...why not? :)
Now, this may not turn out quite like you expect a chili might be. It's a tad creamier thanks to the pumpkin puree. It's delicious nonetheless. Next time I may up the Braggs & the cumin. I simply can't get enough cumin. I've gone through 2 jars in probably 4 months. Yup, goes with/on everything!
Now, what goes better with some chili? Some may say corn chips...I say cornbread! mmhmm
Beer & Cheddar Cornbread serves 9...maybe
Inspired by Ashley's cornbread recipe.
1 c finely ground cornmeal
1 c all purpose flour
3 T ground flax meal
3 t baking powder
1 t garlic powder
1 1/4 c Negra Modelo (why not?)
1 t Braggs liquid amino
3 T canola oil
4 T agave nectar (can sub honey, brown rice syrup or maple syrup)
1 c + 1/4 c Extra Sharp Cheddar Cheese
Preheat oven to 350. Oil a 9 x 9 baking pan with canola oil (or spray with cooking spray).
In a large bowl, mix together cornmeal, flour, flax meal, baking powder & garlic powder. Set aside. In a small bowl, combine beer, liquid aminos, oil & agave (in that order--oil 1st makes agave come out so easily). Add liquid to dry and stir until combined. It may look really liquidy. Keep whisking! It will eventually come together. Mix in 1 c. cheese. Pour batter into an oiled baking pan (mine was 9 x 9 I believe). Sprinkle with remaining 1/4 c cheese. Bake for 25 minutes or until knife inserted into center comes out clean.
Side notes:
~Wanna make it vegan? Swap Dairy cheese for Daiya cheez.
~Scallions would make a nice addition mixed into the batter. Cumin would be good too.
~Gluten-Free? See Ashley's recipe. I'm a firm believer in the saying "If it's not broke, don't fix it".
This was pretty delicious. I cooked it for 25 minutes and the knife came out clean. I think it could have cooked a few minutes more. It was a bit doughy to start. Also, was told it resembled banana bread....less agave next time for sure! Not bad for my first vegan cornbread. I have plans for version 2. Oh yes.
All I have to say is thank goodness my food is better than my photos.
Happy Halloween!
