Pumpkin and Black Bean Chili

Ingredients

2 pounds Pumpkin or butternut squash, peeled and seeded- bake in the oven at 375 for 40 min or until tender, peel off skin and run through the food processor

1 tablespoon Extra virgin olive oil

1 Large onion, chopped

1 Garlic clove, minced

1 Jalapeno chile, minced

1 14.5-ounce Can diced tomatoes, drained

1 14.5-ounce Can crushed tomatoes

1 cup Water

1 cup Apple juice

3 tablespoons Chili powder

1 tablespoon Salt

1 Tbsp cocoa powder

2 packed tablespoons brown sugar

1/8 teaspoon Cayenne pepper

3 cups Cooked or canned black beans, rinsed and drained if canned

Preparation

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cover and cook, stirring occasionally, until softened, about 10 minutes.

2. Add the pureed pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne, cocoa, sugar and stir well. Add beans. Bring to a boil, lower the heat, cover, and simmer about 15-20 minutes to blend flavors.

photo from Kitchenlink.com