Spicy Pumpkin Chili
Summary
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Ingredients
4
plum tomatoes 4 cloves
garlic, unpeeled 5
tomatillos, outer husk removed 6
chipotle chilies, canned 2 tablespoons
vegetable oil 3 tablespoons
chili powder 1
medium-size sweet green pepper, cored, seeded and diced 1/2 inch 1
medium-size sweet red pepper, cored, seeded and diced 1/2 inch 1
medium onion, finely sliced 4 cups
peeled and cubed 3/4 inch kabocha pumpkin or butternut squash 1⁄2 teaspoon
dried oregano 1⁄4 teaspoon
ground cayenne 1 can
(15.5 ounces) black beans with water (do not drain) 1 cup
fresh corn kernels or frozen white corn kernels 1⁄4 teaspoon
Salt 1⁄4 cup
water or vegetable stockInstructions
- Preheat a thick gauge skillet on high, lay the tomatoes, garlic, tomatillos. Allow them to char on one side. Turn over and allow to char on the other side. Cool.
- Peel the garlic and remove the stems from the tomatoes and tomatillos. Combine with the chipotle and blend until smooth but still slightly chunky.
- Heat oil in 4-quart pot over medium heat. Add chili powder, green and red peppers and onions; saute 5 minutes.
- Add pumpkin, oregano and ground red pepper; saute for 5 minutes.
- Stir in corn, black beans, salt and water; cook for 15 minutes or until the pumpkin is tender but not mushy.
