Hello there.
Isn’t that a sexy face?
How about this one?
I guess this one is more of a pitiful face. It looks like someone beat him up.
So what’s with the faces?
This weekend we made our annual trip to get haircuts for the boys. We like to save a little moolah and only do it once a year. Seems like the best way to save money, doesn’t it?
Well, it appears as if the irregularity and infrequency in barber shop visits may have created a bit of an ingrained fear in one of the boys. Panic set in as soon as he was hoisted into the barber’s chair and told it was haircut time. He fought valiantly, but I won.
And doesn’t he just look so cute now? Happy as a clam. As long as there is a lollipop involved.
Another equally amazingly exciting thing that happened this week was this:
As I previously mentioned a few weeks ago, I’m published! Foodies of the World is a great book filled with loads of drool and awe inspiring recipes as well as the stories of many a food blogger. I’m honoured to have been chosen to be a part of this book and if you would like a copy as well, click the link in the left sidebar to go to the publishers website where you can order a copy online.
After all the excitement and running around, it was nice to come home to a meal that cooked itself while we galavanted about the city. This chili is quite hearty and filling and takes only a few minutes of cooking before you hoist it all into the crock pot and let it cook itself. With pumpkin season coming to a close, this chili is equally good with other kinds of squash as well. I used a buttercup squash as it is quite low in moisture and holds together well after roasting. Try it with butternut, acorn or delicata though as well!
Pumpkin and Black Bean Chili (Slow Cooker)
1 large onion, diced
1 lb ground beef
1 cup pumpkin purée
1 19 oz can black beans, rinsed and drained
1 28 oz can diced tomatoes, preferably no salt added
1 7oz jar of tomato sauce
1 tbsp cumin
2 tbsp instant coffee
2-3 tbsp chili powder
2 Tbsp hot sauce (like Cholula Chili Garlic)
1-2 tsp sea salt
2 tbsp sugar
1 tbsp cocoa powder
1 buttercup squash or small pumpkin
1/2 cup fresh cilantro, chopped fine
1. In a large frying pan on medium heat, sauté the ground beef until thoroughly browned. Place in bowl of crock pot and set aside.
2.  In same frying pan, sauté onions until translucent and then add those to the beef in the crock pot bowl.
3. Â Add remaining ingredients, except whole squash and cilantro to crockpot. Stir and mix and turn to low.
4. Cook on low for at least eight hours.
5. To roast squash preheat oven to 400°F. Cut squash in half and scoop out seeds. Slice into small crescents about one inch in thickness, brush with a small amount of oil and bake on baking tray for 20-25 minutes.
6. When squash is done, cut into large cubes and stir into chili just before serving.
7. Garnish chili with chopped cilantro and a dollop of sour cream if desired.
Similarly delicious recipes on other blogs:
Pumpkin Yeast Rolls on Erin Cooks
Autumn Turkey & Pumpkin Lasagna on Bitchin’ Camero
Pumpkin Orzo with Sage on Pithy and Cleaver
Pumpkin Waffles on Dinner with Julie
Pumpkin Canneloni on Not Quite Nigella
Now that is a chili with some moxie. Fabulous color. Love the picture with the lollipop!
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Great pictures…yummy chili…
Congrats on the latest piece of public recognition! Your recipes continue to grace our table and inspire afternoons in the kitchen. LOVED the bacon/squash risotto! I used fresh mushrooms and veggie broth instead of soaking dried shitakes (didn’t have any on hand). Worked beautifully. Today’s Guilty Kitchen chili recipe will go on our supper menu for the week, and the cookbook will be a great gift to give (and get!) at Christmas. xo J.
Congratulations on your published recipes Elizabeth! Oh, that Chili was something else too! mmmmmmmm
Elizabeth- congratulations again! I can’t wait to get my hands on a copy of this book. What a thrill it must be you see your name there.
My guys hated haircuts for the longest time. It’s been getting better.
Chili! We had it tonight. My chocolate-chip and chorizo chili that the kids love. I’m going to try your version, though. We’ve got plenty of pumpkins kicking around.
Congrats!! You lucky dog! I will have order that book, looks fun to read. I am super excited about your pumpkin chili! YUM! Thanks for all the drooling ideas.
Congrats on being published!
I have been meaning to try out a pumpkin and black bean chili recipe for ages, reading your post has motivated me to try it finally! It looks so satisfying!
Congrats on being published! I have been thinking of breaking out my crock-pot, so this is a fabulous place to start- thanks!
For those who think a vegetarian meal can’t be filling… they need to see this post. I can’t wait to try this recipe!
Actually, it’s got beef in it, but feel free to leave that out! 🙂
Oh, this sounds delicious! I’ve been putting pumpkin into anything I can think of, but chili hadn’t occurred to me. Will give it a go this weekend. Thanks for sharing.
Love this idea! I have never heard of pumpkin chili before, but I can’t wait to try it. I can’t seem to get enough pumpkin in my system before the season is over and I have to wait a whole year 🙂
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I made this chili tonight. AMAZING! I changed a few things…but wow. Is this ever good.
I blogged about it and linked you up.
Thanks
Tara
Any advice on cooking this recipe for the crockpot-less?
Yes Taoist. Easy. Just simmer in a regular pot or Dutch oven for a few hours on low. You can even make it a day in advance and then reheat.
Just made this tonight for dinner with some friends – delicious! Someone I tweeted it to also tried and loved it. Thanks for the inspiration.
I have made this a couple of times and it makes the best leftovers EVER!
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Looks lovely! Any thoughts on using dried beans instead of canned? I just got a slow cooker and am not that experienced with using it. Getting ready for chili season!
I would soak the beans and partially cook them separately from the chili. Then just throw them in and cook it down!
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