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Makes 6-8 servings.
- 2 tbsp. olive oil
- 4 cups cubed pumpkin or squash (I use butternut squash)
- 1 medium onion, diced
- 2 poblano or jalapeno peppers, diced - (I like it hot so usually use a bit extra - 3 or 4. It also depends on what kind of peppers you use - poblano are fairly mild - just about any chili pepper will work)
- 1 large garlic clove, minced
- 1 can diced tomatoes
- 2 cups tomato sauce
- 1 cup vegetable stock - beer works also
- 1 can black beans, drained
- 1 cup frozen corn kernels
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp dried oregano - 1 tbs fresh, chopped oregano is even better salt and pepper to taste
Put oil in a large pot over medium heat.
Add onion, chili pepper and garlic and saute for 3-4 minutes.
Add all the rest of the ingredients and simmer gently, partially covered for about 30 minutes.
You want to only partially cover the chili while it is cooking so that the steam can escape and not condense and drip back into the chili, to ensure your chili is not too watery.
Best served with a dark beer or a nice red wine.
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