MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Isabelle's Pumpkin and Black Bean Chili
Categories: Vegetarian, Beans, Chili, Corn, Beer
Yield: 12 Servings
1 sm Pie pumpkin
1 tb Olive oil
1 md Onion; diced
3 cl Garlic; minced
1 cn (28 oz) plum tomatoes;
- chopped
2 cn (19 oz) black beans; drained
- rinsed
1 Bottle stout (300 ml)
2 tb Brown sugar or maple syrup
1 tb Chili powder
1 tb Ground cumin
1 ts Each cinnamon and oregano
2 Chipotle peppers; finely
- minced
1 Red bell pepper; diced
1 c Fresh or frozen corn
Kernels
To make the pumpkin easier to cut, pierce with a fork a few times
and microwave on high for 1 minute. Set aside to cool. Once
pumpkin is cool enough to handle, cut in half. Scoop out and
discard the seeds (or save them to make toasted pepitas), then cut
each half into six wedges. Using a sharp paring knife, cut the
peel from each wedge, then chop into 1/2" cubes.
Pour the olive oil into a large heavy-bottomed pot set over
medium-high heat. Add onion and saute until soft and translucent,
about 5 minutes. Add garlic and squash, and continue cooking for
another 5 minutes, or until onion is golden. Stir in tomatoes,
beans, beer, brown sugar, spices and chipotle peppers. Bring the
chili to a boil, then reduce heat to low and simmer, covered, for
25 minutes or until the pumpkin is tender. Stir in red pepper and
corn, and continue simmering for another 5-10 minutes or until
corn is bright yellow and peppers are soft.
Serve piping hot with your favourite chili garnishings - grated
cheddar, sour cream, chopped cilantro, green onions or all of the
above (which is my personal preference).
From: Isabelle Boucher
Http://Messycook
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