Pumpkin Chili with Black Soy Beans and Hominy
- Number of Servings: 6
Ingredients
2-3 tsp. olive oil 1 lb. ground beef salt and fresh ground black pepper, to season meat1 medium onion, diced1 green bell pepper, diced1 T minced garlic1 T ground cumin2 T chili powder 1 tsp. dried oregano2 tsp. Spike Seasoning3 cups homemade beef stock1 can (15 oz. cans) black soy beans, rinsed with cold water1 can pumpkin puree (15 oz. can, not pumpkin pie filling!)2 c Juanita’s Mexican Hominy (must be this kind!)1 can petite diced tomatoes with juice (14.5 oz. cans)
Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned. Add browned meat to the crockpot.
Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, all the spices, and the diced green chiles and saute a couple minutes more. (Sauteeing the spices and chiles helps release the flavor, so don't skip this step.) Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.
While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.) Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.
Stir the mixture to combine ingredients, then cook on high for 4-6 hours, (or 8-10 hours on low) stirring a few times if you're home. (I cooked my chili about 4 1/2 hours on high and it was perfect, but crockpots can vary greatly as to how hot they get, so adjust the cooking time depending on your own slow cooker.)
Serve hot, topped with grated cheese and sour cream if desired. This chili will be even better after it's been in the fridge overnight, and also freezes well.
Number of Servings: 6
Recipe submitted by SparkPeople user SIMPLEMAW.
Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, all the spices, and the diced green chiles and saute a couple minutes more. (Sauteeing the spices and chiles helps release the flavor, so don't skip this step.) Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.
While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.) Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.
Stir the mixture to combine ingredients, then cook on high for 4-6 hours, (or 8-10 hours on low) stirring a few times if you're home. (I cooked my chili about 4 1/2 hours on high and it was perfect, but crockpots can vary greatly as to how hot they get, so adjust the cooking time depending on your own slow cooker.)
Serve hot, topped with grated cheese and sour cream if desired. This chili will be even better after it's been in the fridge overnight, and also freezes well.
Number of Servings: 6
Recipe submitted by SparkPeople user SIMPLEMAW.
Nutritional Info Amount Per Serving
- Calories: 353.2
- Total Fat: 17.0 g
- Cholesterol: 2.3 mg
- Sodium: 741.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 13.3 g
- Protein: 26.9 g
Member Reviews