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Pumpkin and Black Bean Chili




Source of Recipe


Robin Robertson


List of Ingredients




pounds pumpkin or butternut squash, peeled and seeded
1 tablespoon safflower oil
1 large onion, chopped
1 garlic clove, minced
1 jalapeño chile, minced
2 large tomatoes, chopped
1 cup water
1 cup apple juice
1/4 cup tomato paste
1/4 cup chili powder (commercial or homemade)
1 teaspoon salt
1/8 teaspoon cayenne
3 cups cooked black beans


Recipe



Cut pumpkin or squash into 1/2-inch chunks. Set aside. Heat oil in a large chili pot. Add onion, garlic, and jalapeño. Cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes, water, apple juice, tomato paste, chili powder, salt, and cayenne, and stir well. Bring to a boil, lower heat, cover, and simmer until pumpkin is tender, about 30 minutes. Add beans to chili pot, and add more water if chili is too thick. Cover and continue to simmer about 15 minutes to blend flavors. Serve accompanied by your choice of garnishes or toppings.

6 servings