Halloween Chili

As I'm sitting at my desk writing this post, it's Halloween evening and I'm getting lots of adorable trick-or-treaters at my door. The best so far was the family of three boys all dressed as Star Wars characters (Yoda ears sticking out of a stroller = the cutest ever). And how appropriate that this recipe is just perfect for Halloween. This is the kind of meal that would be great to make before going out knocking on doors for candy -- it's warm and filling but also has the whole black and orange Halloween theme going on. Of course, it's good the other 364 days of the year, too.

On a semi-related note, this is my 100th post. Happy Halloween indeed!

Halloween (Black Bean & Pumpkin) Chili
From One Dish Vegetarian Meals
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 jalapeno, minced
  • 2 pounds pumpkin or butternut squash, peeled, seeded, cut into 1/2-inch chunks
  • One 28-oz can or two 14-oz cans diced 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
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/squash, 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 thick for your taste. Cover and continue to simmer for about 10-15 minutes to blend flavors.