Sunday, October 31, 2010
Well, I've been crossing pumpkin recipes left and right on my list, and unfortunately they've been one disappointment after another. First was the pumpkin pie brownie cupcakes that had me drooling as I read the ingredients and came out tasting a bit like rubber sprinkled with cinnamon. Then came the pumpkin whoopie pies whose texture reminded me of a sponge, only mushier and softer. There was that promising pumpkin blondie that seemed like the epitome of a pumpkin desert, with added pecans and a copious amount of pumpkin pie spice, and turned out strangely pliable and bendable, and not in a good way.
Then on another blog, I caught sight of chili put inside a pumpkin bowl. The pumpkin was scooped out, cleaned, then baked before adding the chili, making the pumpkin edible, something you scoop along with a spoonful of hot chili. There was something about the idea of putting something hot and savory inside a pumpkin to be eaten together that made me bookmark the page and write the recipe on my "Pumpkin Recipes to Try" list.
And in the spirit of Halloween, I decided to make this recipe tonight for my mom and me. Strangely, my confidence was not dampened by my long string of failed pumpkin recipes. How can anyone go wrong with putting chili inside of a pumpkin?
For this recipe, I tried a vegetarian black bean chili recipe that I've been eying for quite a time and used the pumpkin picked by my sister at a farm. The chili was delicious scooped with soft pieces of pumpkin and sprinkled with crunchy tortilla chips. It was hot and filling, with just a kick of heat from the peppers and chili powder. The savory of the chili blended in perfectly with the slightly sweet meat of the pumpkin. My mom and I shared a pumpkin bowl and scraped out the pumpkin, eating every last drop of the chili.
Black Bean Chili in Pumpkin Bowls
3 mini pumpkins
2 Tbs extra-virgin olive oil
1 onion, chopped
1 clove garlic, minced
3 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 cans 15.5 oz black beans, drained and rinsed
1 can diced tomatoes, liquid included
1 tsp chili powder
1 tsp cumin
1 tsp kosher salt
1/2 tsp oregano
1. Preheat oven to 350 degrees.
2. Take mini pumpkins and slice the top off about 3/4 of the way up. Scoop out insides of the pumpkin using a grapefruit spoon.
3. Brush insides with olive oil and sprinkle on salt and pepper.
4. Put pumpkins, without their tops, on a large baking sheet and bake for 30 minutes. While they're roasting in the oven, make the chili.
5. Heat oil in a large heavy pan over medium heat.
6. Add the onions and garlic and saute until the onions are translucent.
7. Add the peppers and saute until tender.
8. Add the remaining ingredients and bring to boil. Add some water or broth if you like your chili slightly soupy.
9. Reduce heat and simmer for 20 minutes or until thick.
10. Remove pumpkins from oven and fill the bowls 3/4 way full with chili.
11. Place pumpkins back into the oven, without their tops, and bake for another 30 minutes.
12. Once cooked, turn off oven and leave pumpkins in the oven with lid on to stay warm. They will stay hot in the oven for another hour if necessary.
Posted by Katie at 6:08 PM