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.