Pumpkin Cornbread and Black Bean Chorizo Chili

Happy Foodie Friday! I've got a great Halloween Dinner for you! We always have Chili for dinner on Halloween night; when my daughter was younger and trick-or-treating it was a great fast dinner that could be made ahead of time and eaten before she went out to get her "treats"! But now that she is married, I still like to make Chili for our Halloween Dinner! This is a new Chili for me... I love the recipe for Pumpkin Cornbread! Hope you all have a HAPPY HALLOWEEN :)

Pumpkin Cornbread

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 Tbs. baking powder
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup cornmeal
• 2 large eggs
• 1 cup pumpkin puree
• 2/3 cup brown sugar
• 1/4 cup canola oil
• 1 Tbs. molasses

Preheat oven to 400. Grease a 9 inch square baking pan.

Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

In a sparate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes, just until blended. Don't overmix.

Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Black Bean Chorizo Chili

For the Chili

• 2 tsp. extra-virgin olive oil
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 1 jalapeno chile pepper, minced
• 12 oz. ground chorizo sausage
• tsp. minced garlic
• 1 bottle dark beer
• 3 cans black beans, rinsed and drained (14.5 oz. each)
• 1 can diced tomaotes (28 oz.)
• 2 tsp. ground cumin
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup fresh lime juice

For the garnish

• 1 avocado, chopped
• 1 Roma tomato, chopped
• 1 Tbsp. fresh lime juice
• 1/2 cup sour cream
• 2 tsp. cumin seed, toasted

Heat oil in a large pot over medium heat until it shimmers. Cook bell pepper, onion, and jalapeno in hot oil until onion is soft, about 5 minutes. Add chorizo and garlic; cook until meat is cooked through about 5-7 minutes.

Stir in beer; reduce heat to medium-low and simmer until liquid is reduced by half. Add beans, tomatoes, and ground cumin; simmer 5 minutes.

Remove from heat and stir in cilantro and the 1/4 cup lime juice.

Gently combine avocado, chopped tomato, and the 1 Tbsp. lime juice in a bowl. Mix sour cream and cumin seed in another bowl. Garnish each serving with both toppings.

I will post a picture of this Black Bean Chorizo Chili tomorrow!! (10-30-09)

Foodie Friday is hosted by Michael at"Designs by Gollum"visit her blog for great recipes and inspiration!