Pumpkin and Black Bean Chili
4 to 6 servings
The vivid contrast of the black beans and bright orange pumpkin makes this chili a perfect party food at Halloween time. Make it the centerpiece of your table by serving it in a large, hollowed-out pumpkin or an old cast-iron "cauldron."
- 2 pounds pumpkin or butternut squash, peeled and seeded
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 jalapeño chile, minced
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1 can (14 1/2 ounces) crushed tomatoes
- 1 cup water
- 1 cup apple juice
- 4 tablespoons chili powder
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 cups cooked or canned black beans, rinsed and drained if canned
Cut the pumpkin into 1/2-inch chunks and set aside.
Heat the oil in a large pot over medium heat. Add the onion, garlic and jalapeño. Cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the reserved pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt and cayenne, and stir well. Bring to a boil, lower the heat, cover, and simmer until the pumpkin is tender, about 30 minutes.
Add the beans, and more water if the chili is too thick for your taste. Cover, and continue to simmer for about 15 minutes to blend the flavors. Serve hot.
Excerpted from One-Dish Vegetarian Meals, by Robin Robertson. Copyright 2007, used by permission from The Harvard Common Press http://www.harvardcommonpress.com.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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