Black Bean Pumpkin Chili

On the Menu Today~
Black Bean Pumpkin Chili

This hearty black bean pumpkin chili is packed full of flavor~
The addition of canned pumpkin adds richness and
thickness to this wonderful chili~

Black Bean Pumpkin Cili

Ingredients

• 16 ounce package black beans, rinsed and soaked in water for 3 hours
• 1 meaty smoked ham hock
• 12 cups water
• 1 pound chorizo sausage, cooker and drained
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 ribs celery, chopped
• 4 carrots peeled and sliced
• 4 (15 oz) cans fire-roasted diced tomatoes
• 1 (10 oz) can tomatoes with diced green chilies
• 1 (4 oz) can diced green chilies
• 1 cup canned pumpkin
• 1 cup water
• 1 (15 oz) can beef broth
• 1 (46 oz) can tomato juice
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 2 teaspoons Cajun seasoning
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon chili powder

Cooking Directions

1. Rinse black beans in cold water. Transfer beans to a large bowl. Cover with water and let beans soak for 3 hours. Drain.
2. In a large soup kettle, add soaked black beans, meaty smoked ham hock and 12 cups of water. Bring to a boil, reduce heat and simmer for 2 to 3 hours. Remove ham hock from kettle, allow to cool. Remove ham from bone and cut into bite size pieces,
3. Return meat to soup kettle along with; cooked chorizo sausage, onion, garlic, celery, carrots, tomatoes, green chilies, pumpkin, water, beef broth, tomato juice, brown sugar, and all seasonings. Bring to a boil; reduce heat and simmer for 1-1/2 hours or until veggies are tender.

Bean, Pumpkin, Chili