Pumpkin and Black Bean Chili

45 MINUTES PREP TIME / SERVES 4 - 6

2 lb pumpkin or butternut squash, peeled and seeded

1 Tbsp extra-virgin olive oil

1 large onion, chopped

1 garlic clove, minced

1 jalapeno chile, minced

1 14.5 oz diced tomatoes

1 14.5-oz can crushed tomatoes

1 C. water

1 C. apple juice

4 Tbsp chili powder

1 tsp salt

1/8 tsp cayenne pepper

3 C. 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 jalapeno. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add the pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne. 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.