Pumpkin and Pinto Bean Chili
Serving Size : 6
Butternut or other winter squash may be used instead of the pumpkin.
1 1/2 cups chopped onion
1 1/2 cups chopped red bell or green pepper (or a combination)
2 garlic cloves — minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
4 cups (1/2-inch) cubed peeled pumpkin — (about 1 pound)
3 cups cooked pinto beans
1 1/2 cups water
1 cup frozen whole-kernel corn
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes with green chilies — undrained
Heat a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Add pumpkin and remaining ingredients. Cover and cook on low 8 hours or until vegetables are tender and chili is thick.
(For stovetop cooking, allow at least an hour, covered, on low to cook until pumpkin is tender.)
Adapted from a recipe by Robin Robertson.