What's Cooking....

Hello again.

I just had a brilliant idea. Since my blog is loosely cooking themed, I thought it would be fun to actually share recipes from time to time. I'm trying to do a much better job of cataloging my favorite recipes in a computer file. So, I'd like to share some that work well for our family.

I'll start out with a WONDERFUL fall chili. Try it, and let me know what you think.

Pumpkin and Black Bean Chili

• 2 pounds pumpkin or butternut squash, peeled and seeded
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jalapeño chile, minced
• One 14.5-ounce can diced tomatoes, drained
• One 14.5-ounce can crushed tomatoes
• 1 cup water
• 1 cup apple juice
• 4 tablespoons chili powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 cups cooked or canned black beans, rinsed and drained if canned

1. Cut the pumpkin into 1/2-inch chunks and set aside.
2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. 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.
3. Add the beans, and more water if the chili is too thick for your taste. Cover, and continue to simmer about 15 minutes to blend flavors. Serve hot.

--- I have also done this in a crock pot and just let it heat all day. I've made it with the butternut squash and it is truly delicious. Serve with bread for a great meal. For those who need meat in their chili, add browned turkey or beef.---