Thursday, October 21, 2010

Pumpkin Chili

1 butternut squash
1 medium onion, chopped
1 yellow pepper, chopped
Olive oil
3 garlic cloves, minced
1 c. beef broth (or imitation)
2 cans black beans, rinsed and drained
1/2 lb. ground turkey (optional)
1 can (15 oz.) solid-pack pumpkin
1 can diced tomatoes, undrained
1 small can tomato paste
1 tsp. taco powder
1/2 teaspoons chili powder
1/2 teaspoons dried oregano
1/2 teaspoons ground cumin
1/2 teaspoon salt

Sour Cream and Cheese to serve on top

Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so just until tender enough to cut. Remove skin and cut into small cubes.

Meanwhile, saute onion, bell pepper, and garlic in olive oil until tender. Add ground turkey and taco seasoning and cook, while breaking up the pieces, until meat is cooked.

Add remaining ingredients and simmer at least 1 hour until flavors are blended and squash is tender.

No comments:

Post a Comment