Pumpkin and Black Bean Chili

You can use any bean you like for this recipe and substitute summer squash for the winter squash but the vivid color contrast of the black beans and bright orange pumpkin makes this chili stand out. Make it the centerpiece of your buffet table by serving it in a large hollowed-out pumpkin.

Ingredients

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 beans

Directions

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. Taste for salt and adjust seasoning as necessary. Serve accompanied by your choice of garnishes or toppings.

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