Pork & Pumpkin Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- Pork, fresh, loin, boneless - 12 oz - Pumpkin, raw - 600 grams (1.25-1.5 lb)- Yellow Sweet Corn, Frozen - 400 grams (14 oz)- Beans, black, uncooked, soaked - 1cup dry (~2 cups after soaking)- Diced Tomatoes - 2 cups - Tomato Sauce - 1 cup - Jalapeno Peppers seeded, chopped - 1 cup - Salt - 1.5 tsp - Garlic powder - 1 tsp - Cumin powder, 1 tbsp - Paprika - 1 tbsp - Oregano, dried leaves - 1 tbsp - Ginger, ground - 1 tsp - Water, tap, 5 cups- 1-1.5 tbsp cooking oil
PREPARATION - - - - - - -
Soak 1 cup, dried black beans in water (enough to cover beans) overnight.
Drain and rinse beans thoroughly.
Seed and scrape a fresh pumpkin. Peel and cut about 1.25-1.5 lb of pumpkin into cubes approx. 1".
Seed and chop Jalapeno peppers into medium pieces.
Cut 12 oz. of pork loin into cubes approx. 3/4-1".
COOKING - - - - - - - - -
In a large soup pot, lightly brown pork over medium-high heat in about 1.5 tbsp of cooking oil - cook only enough to sear exterior surfaces of pieces.
Add diced tomatoes and tomato sauce to pot.
Add spices and 5 cups of water and stir to dissolve and distribute all spices.
Add remaining ingredients and bring to boil over medium-high heat.
Cover pot and reduce heat to low.
Simmer ingredients covered for about 1.5-2 hours.
Remove lid from pot and simmer uncovered until liquids have reduced to preferred consistency (I take this to a medium thick soup - not all the way to stew - takes about 2 hours, if heat is maintained at levels that keep liquids at a low simmer).
NOTE: One of the cans of diced tomatoes I use is RoTel diced tomatoes with Habanero peppers to kick the heat up a notch; that with the Jalapenoes gives a good heat. Adjust your seasonings to suit your preference for spiciness.
SERVING - - - - - - - - -
Each serving is about 2 cups accompanied by saltine crackers.
Makes about 4 2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RICHARDHARRISON.
Soak 1 cup, dried black beans in water (enough to cover beans) overnight.
Drain and rinse beans thoroughly.
Seed and scrape a fresh pumpkin. Peel and cut about 1.25-1.5 lb of pumpkin into cubes approx. 1".
Seed and chop Jalapeno peppers into medium pieces.
Cut 12 oz. of pork loin into cubes approx. 3/4-1".
COOKING - - - - - - - - -
In a large soup pot, lightly brown pork over medium-high heat in about 1.5 tbsp of cooking oil - cook only enough to sear exterior surfaces of pieces.
Add diced tomatoes and tomato sauce to pot.
Add spices and 5 cups of water and stir to dissolve and distribute all spices.
Add remaining ingredients and bring to boil over medium-high heat.
Cover pot and reduce heat to low.
Simmer ingredients covered for about 1.5-2 hours.
Remove lid from pot and simmer uncovered until liquids have reduced to preferred consistency (I take this to a medium thick soup - not all the way to stew - takes about 2 hours, if heat is maintained at levels that keep liquids at a low simmer).
NOTE: One of the cans of diced tomatoes I use is RoTel diced tomatoes with Habanero peppers to kick the heat up a notch; that with the Jalapenoes gives a good heat. Adjust your seasonings to suit your preference for spiciness.
SERVING - - - - - - - - -
Each serving is about 2 cups accompanied by saltine crackers.
Makes about 4 2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RICHARDHARRISON.
Nutritional Info Amount Per Serving
- Calories: 484.5
- Total Fat: 10.6 g
- Cholesterol: 60.4 mg
- Sodium: 1,646.4 mg
- Total Carbs: 65.6 g
- Dietary Fiber: 16.7 g
- Protein: 38.4 g
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