MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Isabelle's Pumpkin and Black Bean Chili
 Categories: Vegetarian, Beans, Chili, Corn, Beer
      Yield: 12 Servings
 
      1 sm Pie pumpkin
      1 tb Olive oil
      1 md Onion; diced
      3 cl Garlic; minced
      1 cn (28 oz) plum tomatoes;
           - chopped
      2 cn (19 oz) black beans; drained
           - rinsed
      1    Bottle stout (300 ml)
      2 tb Brown sugar or maple syrup
      1 tb Chili powder
      1 tb Ground cumin
      1 ts Each cinnamon and oregano
      2    Chipotle peppers; finely
           - minced
      1    Red bell pepper; diced
      1 c  Fresh or frozen corn
           Kernels
 
  To make the pumpkin easier to cut, pierce with a fork a few times
  and microwave on high for 1 minute. Set aside to cool. Once
  pumpkin is cool enough to handle, cut in half. Scoop out and
  discard the seeds (or save them to make toasted pepitas), then cut
  each half into six wedges. Using a sharp paring knife, cut the
  peel from each wedge, then chop into 1/2" cubes.

  Pour the olive oil into a large heavy-bottomed pot set over
  medium-high heat. Add onion and saute until soft and translucent,
  about 5 minutes. Add garlic and squash, and continue cooking for
  another 5 minutes, or until onion is golden. Stir in tomatoes,
  beans, beer, brown sugar, spices and chipotle peppers. Bring the
  chili to a boil, then reduce heat to low and simmer, covered, for
  25 minutes or until the pumpkin is tender. Stir in red pepper and
  corn, and continue simmering for another 5-10 minutes or until
  corn is bright yellow and peppers are soft.

  Serve piping hot with your favourite chili garnishings - grated
  cheddar, sour cream, chopped cilantro, green onions or all of the
  above (which is my personal preference).

  From: Isabelle Boucher Http://Messycook
 
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