Dinner/Pumpkin and Black Bean Chili

Serves: 4-6

Active Time: 45 minutes

Total Time: 75 minutes

From: 1 dish vegetarian meals by Robin Robinson

Ingredients

2 lb. pumpkin or butternut squash peeled and seeded

1 tbsp. extra virgin olive oil

1 large onion chopped

1 garlic glove, minced

1 jalapeno chili minced

1 14.5 oz can diced tomatoes, drained

1 14.5 oz can crushed tomatoes

1 cup water

1 cup apple juice

4 tbsp. chili powder

1 tsp. salt

1/8 tsp. cayenne pepper

3 cup cooked or canned black beans, drained if canned

Directions

Step 1

Cut the pumpkin into 1/2 inch chunks and set aside.

Step 2

Heat oil in a large pot over medium heat. Add onion, garlic and jalapeno. Cover and cook stirring occasionally until softened, about 10 minutes. Add reserved pumpkin, tomatoes, apple juice, water, chili powder, salt and cayenne. Stir well. Bring to a boil, lower heat, cover and simmer until the pumpkin is tender, about 30 minutes.

Step 3

Add beans and more water if the chili is too thick for your taste. Cover and continue to simmer for about 15 minutes to blend flavors. Serve hot.