Recipe: Autumn chili
Soups with spices and aromatic herbs
December 13, 2011
A recipe warm and comforting that will make you love the autumn for its delicious ingredients.
 I used my Black Chili Powder made from Chilhuacle Negro chilies. You can use a pinch of any type of hot powder, but black or brown chiles are generally mild and very aromatic.
You can change some ingredients creating your own autum chili, but don't forget the fried pumpkin, it was the perfect topping. I use one of my gorgeous Jack Be Little mini pumpkins.
I served the chili with a freshly baked Corn Bread with Aromatic Herbs.
Autumn chili
Ingredients
Serves two/three:
1 onion
100g pancetta or bacon, diced
1 small red bell pepper
1 red chili
1 sweet potato
50g green beans
1/2 tsp cumin
1/2 tsp crushed coriander seeds
1/2 tsp paprika or mild chili powder (preferably from dark chilies)
250g cooked beans
250ml canned tomatoes
100g pumpkin
 Directions
Chop the onion and chili and fry in olive oil for five minutes in a large saucepan. Add the diced bacon, then cook for a couple of minutes.
Peel the sweet potato and cut into 1 cm cubes, cut the bell pepper into chunks and string beans into small pieces, then add to the pot.
Cook for a few minutes, add the cumin, coriander and chili powder, and finally the canned tomatoes and beans well drained.
Season with salt, add a glass of water and cook covered over low heat for an hour.
Remove cover and cook for 20-30 minutes, until potatoes are soft.
Meanwhile, cut the pumpkin into thin slices and fry in hot oil.
Serve the chili with a topping of fried pumpkin, with corn bread or corn tortillas.
Read the post Autumn recipes for more autumn ideas.
 Two years ago:
Walnuts pasta with marjoram
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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