Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bush's® Best Jamaican Black Bean Chili




Source of Recipe


Bush's® Best


List of Ingredients




1/2 pound bacon, chopped
1 cup chopped sweet onion
1 cup chopped red pepper
1 cup chopped green pepper
1 tablespoon minced roasted garlic
2 teaspoons cumin seed
2 teaspoons fennel seed
1 teaspoon ground allspice
2 cups pumpkin puree
2 (16 ounce) cans
BUSH'S® BEST Black Beans, drained
and rinsed
2 (10 ounce) cans diced
tomatoes and green chilies, undrained
1 cup frozen corn
1 cup chicken broth
1 tablespoon cocoa powder
2 cups sharp Cheddar cheese, grated
Fresh lime

Recipe



In a large 6-quart soup pot, saute bacon over medium heat until cooked. Add onion, peppers, garlic and spices. Saute over medium heat for 5 minutes. Stir in pumpkin puree, BUSH'S BEST Black Beans, tomatoes, corn, broth and cocoa powder. Bring to a boil; reduce heat, cover and simmer for 20 minutes. Serve with grated cheese and garnish with curled lime zest.