Spicy Pumpkin Chili
Chef Keoni Chang shares how to prepare Kabocha Pumpkin in a whole new delicious way!
Ingredients
- 4 plum tomatoes
- 4 clove garlic, unpeeled
- 5 tomatillos, outer husk removed
- 6 chipotle chilies, canned
- 2 tablespoon vegetable oil
- 3 tablespoon 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 cup 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
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