I’ll say it…I’m done with these polar vortexes. I live in Virginia for a reason—I like mild winters! The one good thing about all this cold, though, is that I have been spending a lot of time in the kitchen thinking of new things to do with the food in my freezer (otherwise I’d need to go to the store in this cold). One of those experiments was my pumpkin coffee chili. Let me just say yum.
I got the idea from two events that happened. The first, I made too much coffee. We drink VERY nice coffee in our house, and I couldn’t stand the thought of dumping a couple of cups down the drain. So I saved it. The second was I had thawed some of the pumpkin puree I made this fall, and realized I need to figure out what to do with it before it went bad. Then the cold hit, I got a hankering for chili and pumpkin coffee chili was born.
You won’t really taste the pumpkin. Rather it adds a creaminess that you don’t usually get in chili. And it’s super healthy. The coffee adds some nice flavor. I used a decaf Brazilian roast, which is ever so slightly sweet. The overall result is a smooth chili for a cold night. Perfection.
: pumpkin makes this chili smooth, coffee gives it a little something extra.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet tags: High protein
Number of servings (yield): 8
Culinary tradition: USA (General)
Copyright © Susan Rose.
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