Sometimes I make up recipes. Most of the time Al and I look at each other and wonder what the hell we’re eating. But sometimes they come out awesome. Like that time I made pumpkin chili from my head.
I had a bunch of ingredients on hand so I just threw them in a pot and hoped for the best. Well I won’t lie. We both devoured it and I’m now convinced that coconut milk is a miracle ingredient. It makes anything creamier and more delicious.
- 1 cup black beans
- 1 can coconut milk
- 1 can diced tomatoes
- 1 LB. ground beef (or turkey)
- 2 cups pumpkin puree
- olive oil
- onion powder
- hot madras powder
- Add the olive oil, beef and spices in a large stock pot.
- The amount of spices depends on your taste. If you like a lot, add a lot, if you don’t, then don’t. Brown the beef in the spices and oil.
- Add all other ingredients and cook over medium heat, stirring occasionally, for about 30 minutes. Continue to stir throughout the cooking time so the coconut milk doesn't stick.
- I served ours with some gluten-free cornbread (it was just a mix from a box) and it was absolutely delightful. Apologies for the lack of exact measurements; I just don’t cook that way. I throw some things in until it tastes good. It was such a delicious, warm meal on a cold winter night. Good luck and enjoy!