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Spicy Pumpkin Chili
Chef Keoni Chang shares how to prepare Kabocha Pumpkin in a whole new delicious way!
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Recipe - Foodland Farms Ala Moana
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Spicy Pumpkin Chili
0
Servings6
0
Ingredients
Plum Tomatoes, 4 Tomatoes
Garlic, 4 Cloves
Tomatillos, 5 Tomatillos
Chipotle Chilies, 6 Chilies
Vegetable Oil, 2 Tablespoons
Chili Powder, 3 Tablespoons
Green Pepper, 1 Medium Pepper
Red Pepper, 1 Medium Pepper
Onion, 1 Onion
Kabocha Pumpkin, 4 Cups
Dried Oregano, 1/2 Teaspoon
Ground Cayenne, 1/4 Teaspoon
Black Beans, 1 15.5 Ounce Can
Fresh Corn Kernels, 1 Cup
Salt, 1/4 Teaspoon
Water, 1/4 Cup
Directions

Ingredients

  • 4 plum tomatoes
  • 4 cloves garlic, unpeeled
  • 5 tomatillo, outer husk removed
  • 6 chipotle chilies, canned
  • 2 tablespoons vegetable oil
  • 3 tablespoons chili powder
  • 1 medium-size sweet green pepper, cored, seeded, and diced 1/2 inch
  • 1 medium onion, finely sliced
  • 4 cups peeled cubed 3/4 inch kabocha pumpkin or butternut squash
  • 1/2 teaspoon dice oregano
  • 1/4 teaspoonground cayenne
  • 1 can (15.5 ounces) black beans with water (do not drain)
  • 1 cup fresh corn kernels or frozen white corn kernels
  • 1/4 teaspoon salt
  • 1/4 cup water or vegetable stock

 

Directions

  1. Preheat a thick gauge skillet on high, lay the tomatoes, garlic, tomatillos. Allow them to char on one side. Turn over and allow to char on the other side. Cool.
  2. Peel the garlic and remove the stems from the tomatoes and tomatillos. Combine with the chipotle and blend until smooth but still slightly chunky.
  3. Hear oil in 4-quart pot over medium heat. Add chili powder, green and red peppers, and onions; saute 5 minutes.
  4. Add pumpkin, oregano, and ground red pepper; saute for 5 minutes.
  5. Stir in corn, black beans, salt, and water; cook for 15 minutes or until ithe pumpkin is tender but not mushy.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
Plum Tomatoes, 4 Tomatoes
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Sensei Farms Local Mini Plum Tomato (16 oz), 1 Each
Price with Maika`i card
$7.99 was $8.49
Garlic, 4 Cloves
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Garlic, 1 Each
$1.29
Tomatillos, 5 Tomatillos
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Tomatillo, 0.06 Pound
Price with Maika`i card
$0.21 avg/ea was $0.22 avg/ea$3.49/lb
Chipotle Chilies, 6 Chilies
Not Available
Vegetable Oil, 2 Tablespoons
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Wesson Vegetable Oil, 48 Ounce
$9.49$0.20/oz
Chili Powder, 3 Tablespoons
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McCormick Chili Powder, 2.5 Ounce
Price with Maika`i card
$4.39 was $4.49$1.76/oz
Green Pepper, 1 Medium Pepper
an image
Mini Sweet Peppers, 16 Ounce
Price with Maika`i card
$7.29 was $7.49$0.46/oz
Red Pepper, 1 Medium Pepper
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Mini Sweet Peppers, 16 Ounce
Price with Maika`i card
$7.29 was $7.49$0.46/oz
Onion, 1 Onion
an image
Yellow Sweet Onion, 0.6 Pound
Price with Maika`i card
$1.49 avg/ea was $1.67 avg/ea$2.49/lb
Kabocha Pumpkin, 4 Cups
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Kabocha Squash, 2.5 Pound
Price with Maika`i card
$4.98 avg/ea was $6.48 avg/ea$1.99/lb
Dried Oregano, 1/2 Teaspoon
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McCormick Organic Oregano Leaves, 0.5 Ounce
Price with Maika`i card
$5.49 was $7.99$10.98/oz
Ground Cayenne, 1/4 Teaspoon
an image
McCormick Organic Cayenne Pepper, 1.5 Ounce
Price with Maika`i card
$6.39 was $7.29$4.26/oz
Black Beans, 1 15.5 Ounce Can
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Bush's Black Beans, 15 Ounce
Price with Maika`i card
$2.19 was $2.49$0.15/oz
Fresh Corn Kernels, 1 Cup
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Sweet Corn, Local , 1 Each
Price with Maika`i card
$1.99 was $2.39
Salt, 1/4 Teaspoon
an image
Morton Salt, 26 Ounce
$3.49$0.13/oz
Water, 1/4 Cup
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Crystal Geyser Alpine Spring Water, 1 Gallon
Price with Maika`i card
$2.59 was $3.29$2.59/gal

Directions

Ingredients

  • 4 plum tomatoes
  • 4 cloves garlic, unpeeled
  • 5 tomatillo, outer husk removed
  • 6 chipotle chilies, canned
  • 2 tablespoons vegetable oil
  • 3 tablespoons chili powder
  • 1 medium-size sweet green pepper, cored, seeded, and diced 1/2 inch
  • 1 medium onion, finely sliced
  • 4 cups peeled cubed 3/4 inch kabocha pumpkin or butternut squash
  • 1/2 teaspoon dice oregano
  • 1/4 teaspoonground cayenne
  • 1 can (15.5 ounces) black beans with water (do not drain)
  • 1 cup fresh corn kernels or frozen white corn kernels
  • 1/4 teaspoon salt
  • 1/4 cup water or vegetable stock

 

Directions

  1. Preheat a thick gauge skillet on high, lay the tomatoes, garlic, tomatillos. Allow them to char on one side. Turn over and allow to char on the other side. Cool.
  2. Peel the garlic and remove the stems from the tomatoes and tomatillos. Combine with the chipotle and blend until smooth but still slightly chunky.
  3. Hear oil in 4-quart pot over medium heat. Add chili powder, green and red peppers, and onions; saute 5 minutes.
  4. Add pumpkin, oregano, and ground red pepper; saute for 5 minutes.
  5. Stir in corn, black beans, salt, and water; cook for 15 minutes or until ithe pumpkin is tender but not mushy.