The Port Chester-Rye Brook Public Library Presents:
Around the Kitchen with Steve: Pumpkin Chickpea Chili
Ingredients:
*1 onion, diced
*2 cloves garlic, minced
*1/2 bell pepper, diced
*1 Tbsp. olive oil
*1 tsp. salt
*1 cup frozen or fresh corn
*1 28 oz. can diced tomatoes
*1 15 oz. can pumpkin puree
*1 15 oz. can chickpeas, drained and rinsed
*1 15 oz. can black beans, drained and rinsed
*1-3 tsp. chili powder, to taste
*2 tsp. cumin
*1 cup vegetable broth(you can substitute chicken broth if you do not wish to make it vegan)
*1 lime, juiced and zested
*black pepper to taste
*1/3 cup minced cilantro, for garnish
Directions:
In a large skillet over medium heat, saute the onion, garlic, and bell pepper in the olive oil for 10 to 15 minutes or until tender.
Stir in the remaining ingredients, except the cilantro.
Increase the heat to high and bring to a boil.
Once you have reached a boil, immediately reduce the heat to low medium and allow simmering for 20 minutes.
Garnish with fresh cilantro and serve hot.
For more pumpkin recipes, check out these related books at the Port Chester-Rye Brook Public Library: