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| Black and Orange Chili (aka Black Bean Pumpkin Chili) |
This recipe came about as a craving for chili, and a desire to clear out the last remaining beer straggler from the fall in my fridge. I like beer, but I’m not a huge consumer of it, and moreover, I’m doing Dryuary. Which...well, sigh. I miss you, wine. But after a week, I kind of stopped caring, and am actually kind of enjoying the weird sense of freedom I’m enjoying. Is that weird? Anyways, I wanted to clear it out, and had a pumpkin beer, a can of pumpkin, and a can of black beans, so I thought I’d revisit pumpkin chili!
It turned out better than my first attempt (I thought, but then again, I was starving by the time I ate it!), but in the future I’m going to up the spice profile. My long term, committed relationship with sriracha seems to have increased my tolerance of spice, but that’s just me. Spice as you like, and leave room to build! I wanted to use turkey for this, but due to the New Years holiday and a storm that left New England grocery stores looking like the apocalypse had hit, there was none to be had! I used chicken. Meh? I think turkey, or another lean beef or pork would be slightly more flavorful. Or even TVP, if you amp up the spice profile a bit. Lastly, I tried to aim for black and orange throughout, as I think this might be a fun recipe to revisit in October, when pumpkin beers and pumpkin flavors invade the universe again! This could also be a great recipe for a viewing of one my favorite holiday movies: Nightmare Before Christmas!
Black and Orange Chili
(Black Bean Pumpkin Chili)
Serves roughly 6
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| Black and Orange Chili (aka Black Bean Pumpkin Chili) |
Ingredients





