Black Bean and Pumpkin Pepper Stew

Black Bean and Pumpkin Pepper Stew Ingredients

1 lb Red kuri pumpkin; cooked	Cinnamon
1 sm White onion (one-third cup);	Cayenne
2 Green onions; chopped	Cumin
1 Clove garlic; minced	Black pepper
1 ts Vegetable oil	Oregano
1/4 c Chopped red bell pepper	1 c Cooked black beans; drained
1 1/2 c Shredded cabbage	1 tb Chipotle pepper with adobo
1/4 c Diced roasted jalapeno	1 tb Soft bread crumbs; mixed
1 c Vegetable broth; from base	1 ts Fresh lime juice; as
1 ts Ground ancho chilies; mixed	2 tb Chopped fresh cilantro
1/4 ts Olive oil	3 c Cooked white rice
Cocoa powder	2 c Fruit salsa

Instructions for Black Bean and Pumpkin Pepper Stew

Cook wedges of squash until crisp tender (around 5 mins Microwave on High). Let stand to cool and cook a little more. Pare, and cut into 1-inch chunks. In a wok or large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute until crisp tender (4 to 5 mins). Add the broth and ancho paste (chili powder and oil). Add pinches of cocoa powder, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans and the squash and simmer; adding water as needed to maintain a thin gravy. Add the chipotle. Stir in the moistened bread crumbs and cook until noticeably thickener. Then add the fresh cilantro and heat through. Serve on cooked white rice. PER SERVING: 387 cals, 3.7 g fat (8.5% cff) Approx PER SERVING: 479 cals, 3.8 g fat (6.9% cff) with a fruit relish. VARY: Use a bottle chipotle sauce like Troys instead of canned chipotle adobo. Recipe by: Hanneman November 1997 Posted to Digest eat-lf.v097.n299 by KitPATh on Nov 24, 1997

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Black Beans	Bread crumbs	Cabbage	Cayenne
Cilantro	Cinnamon	Cocoa	Cumin
Fruit	Garlic	Jalapeno	Lime Juice
Olive Oil	Onion	Oregano	Pumpkin
Red Bell Pepper	Rice	Vegetable oil

for flavor and categorization

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