Pumpkin, Black Bean, And Corn Chili

With Forrest out of town for a few days, I decided to make myself some chili.  I wanted to use ingredients that I had on hand, so I came up with the idea to make black bean chili.  I consulted Dara over at Cook in Canuck, because I’ve liked some of her soups before.  As luck would have it, she has a great recipe for Smoky Black Bean and Corn Chili.  I used her recipe as a template and modified it to both fit my tastes and what I had in my pantry.  While this isn’t a traditional “chili,” it hit the spot to satisfy my craving!

Pumpkin, Black Bean, & Corn Chili
Adapted from Cook in Canuck


  • 3/4 pounds dried black beans, cooked with water in pressure cooker
  • 2 10 oz bags frozen corn
  • 1/2 of a 15 oz can of pumpkin puree
  • 1 28 oz can crushed tomatoes
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp chipolte powder
  • 1 tsp allspice
  • 1 tsp salt
  • sour cream
  • spicy cheese blend
Combine all ingredients except sour cream and cheese in a large dutch oven.  Bring to boil, reduce heat and simmer until heated through.  Serve with a dollop of sour cream and a sprinkle of cheese.

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