This week I have attended a couple of Chili contest events.  What is better than a group of people getting together to eat lots of good Chili, while in costumes no less.  I will say I did not win any golden spoons with this recipe.  There was some steep competition, and I went with the vegetarian variety. Some people did say they liked it, but let’s be honest usually looking for some meat in my chili.

I found this Pumpkin Black Bean Chili recipe which looked interesting with the pumpkin.  This was my first pie pumpkin I have ever cooked, I did like the pumpkin in the chili it gave it an interesting twist. My review of this was too much cinnamon and not enough spice for me.  I would cut the cinnamon in half from the recipe and add some fresh chopped jalepeno when dishing up a bowl.  I made it with red beans since that is what I had on hand, the veggies were good and the Guinness beer gave it a nice finish.  The chili was very colorful and pretty-hey even healthy.  But that soon changed as I added a dollop of sour cream, cheddar cheese, chopped onions and cilantro on top. One can never have too many assecories with chili, a girl’s best friend.

Recipe from Crumb blog

Don’t forget to save and roast your pumkin seeds.