Black Bean & Pumpkin Chili

This fresh take on traditional chili combines hearty black beans with seasonal pumpkin for a stick-to-your-ribs comfort meal, perfect for heading into the colder months.

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Ingredients

• 1 lb black beans, soaked overnight (or 2 cans)

• 1/2 pumpkin, peeled and cored, cut into ½” cubes

• 1 medium parsnip, cubed

• 1 onion, diced

• 1 lb ground pork

• 3 cloves Garlic

• 3 Tbsp chili powder

• 1 Tbsp maple syrup

• 1 Tbsp salt, more to taste

• 1 quart tomato sauce

Directions

1. Rinse beans and simmer in salted water for 1-2 hours with garlic until nicely tender, but mostly still whole (or use 2 cans and liquid).

2. Mix ground pork with chili powder, maple syrup and coarse salt. Brown in a skillet over medium high heat

   and set aside, saving the rendered fat to sautee onions, pumpkin, and parsnips.

3. Sautee the veggies in the fat until tender and set aside.

4. Once browned, add tomato sauce to meat and simmer. 

5. Add beans (reserving their liquid) until the right consistency, then add in sauteed veggies.

6. Taste, adjust seasoning, and garnish with sour cream, shredded cheese, and/or chopped parsley/cilantro.