Jilly G’s Cookbook
Harvest Right Affiliate Link
My Gluten Free Flour Mix
Today I am going to show you how to make my Pumpkin Black Bean Chili, naturally Gluten Free already!
This chili is perfect for winter! If you open a can of pumpkin and don’t need all of it for the recipe you are making, use the leftovers for this chili!
Today I am using a smallish white pumpkin, but any squash or pumpkin will work.
This chili can also be made without meat, and with any vegetables or beans that you like!!
One of the great things about using a whole pumpkin is of course the pumpkin, but also the seeds!
When I cook a pumpkin like this I will portion out the mashed pumpkin into freezer bags for later use.
The seeds are a great snack, or thrown into granola bars, cookies or muffins!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Pumpkin Black Bean Chili:
2 cups Pumpkin {or a 15 oz. can}
2 cups Black Beans {or a 15 oz. can}
1 pound Ground beef
1 Onion
1 Jalapeno
3-5 Garlic cloves
28 oz. can diced Tomatoes
1 cup Beef stock
1 Tbsp Chili Powder
1 1/2 tsp Cumin
1/4 tsp Cinnamon
1/8 tsp Cloves
1/2 tsp each Salt & Pepper
Green Onions & Cilantro for garnish
Slice the pumpkin into large chunks, scrape out the seeds. Bake at 375 F. in a casserole dish with about 1/2 inch of water, covered with foil for about an hour.
For the Pumpkin Seeds:
1 Tbsp Olive Oil
Salt
Pumpkin seeds
Wash and dry the pumpkin seeds. Toss in olive oil and salt. Bake at 350 F. for about 30 minutes or so, stirring every 15 minutes until light brown. They crisp up further after cooling.
Ove glove
9 x 13 casserole dish
8 x 8 casserole dish
8 quart Stock pot
Ladle
Wooden spoon
Pyrex measuring cups
Strainer