Dishing Them One A Night

A new leaf: Pumpkin black bean chili
Tuesday, November 6, 2007

Vegetarian recipes from recently released cookbooks:

"One Dish Vegetarian Meals," by Robin Robertson (Harvard Common Press, 2007)

Robin Robertson of "Quick Fix Vegetarian" fame is back with a book of vegetarian entrees. Drawing inspiration from different food cultures, she puts biryanis next to lasagnas; Lebanese bread salad bumps shoulders with a green papaya vermicelli dish. Because each recipe comprises a whole meal, she takes time to discuss pastas, grains and beans. In fact, beans are featured prominently: One unusual characteristic of the book is its enormous range of chilis. It's true, a good, hearty chili can really make a satisfying meal.

-- Evelyn Shih


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Pumpkin and black bean chili

2 pounds pumpkin or butternut squash, peeled and seeded
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large garlic clove, minced
1 jalapeno pepper, minced
1 can diced tomatoes (14.5 ounces), drained
1 can crushed tomatoes (14.5 ounces)
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
Cut the pumpkin into ½-inch chunks and set aside.

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 reserved pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt and cayenne, stirring 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 about 15 minutes to blend flavors. Serve hot.

Servings: 4 to 6.

Copyright © 2007 North Jersey Media Group Inc.