Pumpkin and Black Bean Chili

Halloween night will be more than just a spooky night. It will be a night when our entire family will celebrate the union of a family coming together. My brother and his wife will celebrate with their small family and our entire family of a marriage that united two wonderful adults. One thing that will be served that night is chili. Whether they will choose to serve the following chilli or not I believe it would be perfect for a fall night.

Pumpkin and Black Bean Chili
2 pounds pumpkin or butternut squash, peeled and seeded
1 T. extra virgin olive oil
1 large onion, chopped
1 garlic clove, minced
1 jalapeno chile, minced
One 14.5 oz. can diced tomatoes, drained
One 14.5 oz. can crushed tomatoes
1 c. water
1 c. apple juice
4 T. chili powder
1 t. salt
1/8 t. cayenne pepper
3 c. cooked or canned black beans, rinsed and drained
Cut the pumpkin into 1/2-inch chunks and set aside.
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. Add the reserved pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, 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 beans, and more water if the chili is too think for your taste. Cover and continue to simmer about 15 minutes to blend flavors. Serve hot.

recipe source here

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