Pumpkin and Black Bean Chili

The vivid contrast of the black beans and bright orange pumpkin makes this chili a perfect party food at Halloween time. Make it the centerpiece of your buffet table by serving it in a large, hollowed-out pumpkin or an old cast-iron "cauldron."

2 pounds pumpkin or butternut squash, peeled and seeded
1 tablespoon safflower oil
1  large onion, chopped
1 clove {garlic}, minced
1  jalapeno, minced
2  large tomatoes, chopped
1 cup water
1 cup apple juice
1/4 cup tomato paste
4 tablespoons {chili powder}, commercial or homemade
1 teaspoon salt
1/8 teaspoon cayenne
3 cups cooked black beans
Cut pumpkin or squash into 1/2-inch chunks, and set aside. Heat the oil in a large chili pot over medium heat. Add the onion, garlic, and jalapeno. Cover, and cook, stirring occasionally, until softened, about 5 minutes. Add the reserved pumpkin, tomatoes, water, apple juice, tomato paste, chili powder, salt, and cayenne, and stir well.

Bring to a boil, lower the heat, cover, and simmer until the pumpkin is tender, about 30 minutes. Add the black beans, and more water if the chili is too thick for your taste. Cover, and continue to simmer about 15 minutes to blend flavors. Serve with your choice of garnishes or toppings.

Ease of Preparation: Easy

Preparation Time: 30-40 min

Cook Time: 1 hr

Servings: 6

Recipe By: Robin Robertson

From:  The Vegetarian Chili Cookbook
Used with permission of Robin Robertson