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Month: October 2024

Fall Pumpkin Chili Instant Pot

by
Fall Pumpkin Chili Instant Pot Recipes

Ingredients

  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 sliced carrots (in rounds)
  • 1 bag of frozen organic corn
  • 2 bell peppers sliced (I used red and yellow)
  • 2 tablespoons Chili Smith chili seasoning
  • 2 teaspoons Berbere spice
  • 4 cups vegetable broth (more or less depending upon how thick you like your chili)  Use a no oil added brand.
  • 1 1/2 cup Chili Smith Snow Capped Beans (cooked)  I cooked mine in the Instant Pot.
  • 15 ounce can of organic pumpkin puree 
  • 1 tablespoon miso 
  • 1 teaspoon liquid smoke
  • 2 teaspoons smoked paprika

Directions

  • In the Instant Pot, sauté the onions and garlic for about one minute.  I sauté in vegetable broth.
  • Add in the carrot and bell peppers and sauté a few minutes more until soft and cooked through.
  • Add in the spices and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
  • Add in the bean, miso, broth and pumpkin puree and stir to combine. 
  • Set Instant Pot on slow cook for about 10 minutes.  Let the pressure naturally release and serve it when you are ready.
  • I like a thick chili so I only added about 1 cup of broth. 
  • Gordon Ramsey always suggests tasting before serving and maybe adding more spice. 
  • I served the Fall Pumpkin Chili in two small cooked pumpkins, about the size of an acorn squash.  

I cooked the pumpkins in the Instant Pot.  I added 1 cup of water to the liner of the Instant Pot. I set them both on the trivet in the Instant Pot.  I manually set the pressure on high for 11 minutes. 

Notes

  • This Fall Pumpkin Chili is pretty thick, so feel free to thin it out with some vegetable broth.
  • Any Chili Smith bean you enjoy in chili will work in this Fall Pumpkin Chili Instant Pot recipe.

Flageolet Beans with Rosemary and Thyme

by
Flageolet Beans Basil

Ingredients

  • 12 ounces dried flageolet beans
  •  6 garlic cloves, peeled
  •  2 teaspoons kosher salt
  •  2 teaspoons finely chopped fresh rosemary leaves, plus sprigs for garnish
  •  2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish
  •  2 carrots, peeled and cut into 1/2-in. slices on a diagonal
  •  About 2 tbsp. extra-virgin olive oil
  •  1/4 cup roughly chopped flat-leaf parsley, divided

Directions

Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 2 1/4 to 3 hours on high or 4 to 4 1/2 hours on low.

Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.

Note: Nutritional analysis is per main-dish serving. Servings Serves 4 (8 or 9 as a side)

I cooked these on high in the crock pot and almost all the liquid was gone at the end of the time. I just added back a lot of water and stirred well. These came out much creamier than the picture and were delicious!

 

Amount Per Serving

Calories 365
Calories from Fat 19
Total Fat 7.9g
Saturated Fat 1.2g
Cholesterol 0.0mg
Sodium 787mg
Total Carbohydrate 56g
Dietary Fiber 14g
Protein 21g