Spicy Pumpkin Chili
Spicy Pumpkin Chili
Chef Keoni Chang shares how to prepare Kabocha Pumpkin in a whole new delicious way!
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
- 0.5 teaspoon dried oregano
- 0.25 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
- 0.25 teaspoon Salt
- 0.25 cup water or vegetable stock
Instructions
- 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.
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