VEGETARIAN CHILI: Pumpkin And Black Bean Chili

[Guest guest]

* Exported from MasterCook *

 

Pumpkin And Black Bean Chili

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 20

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds pumpkin or butternut squash -- peeled and seeded

1 tablespoon safflower oil

1 large onion -- chopped

1 garlic clove -- minced

1 jalapeno 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

(see separate recipes)

1 teaspoon salt

1/8 teaspoon cayenne

3 cups cooked black beans

 

The vivid color 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 buffet table by serving it in a large hollowed-out pumpkin or an

old cast iron " cauldron. "

 

Cut pumpkin or squash into 1/2-inch chunks. Set aside. Heat oil in a

large chili pot. Add onion, garlic, and jalapeno. 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.

 

Serves 6

 

 

 

 

 

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