Pumpkin and Black Bean Chili

January 4, 2007

Pumpkin and Black Bean Chili

Submitted by Maggie Newman.  Adapted from The Vegetarian Chili Cookbook by Robin Robertson, Harvard Common Press.

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.”

2 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

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

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