How to make it

  • Preheat oven to 350* F. Cut pumpkin in half and scoop out seeds. Place pumpkin halves cut side down on baking sheet. Add about 1/2 cup water. Bake for 20-30 minutes or until pumpkin is tender. Let cool. Peel and cube pumpkin. (*You can roast more than one pumpkin at a time. Use about 2 cups cubed pumpkin for this recipe. The rest can be pureed in a food processor, sealed in plastic bags and frozen for future use. )
  • Heat olive oil in a large Dutch oven or pot. Add onion, garlic and peppers and saute about 5 minutes or until tender. Add pumpkin and saute another minute or two.
  • Add tomatoes, salsa, water, cumin, chili powder, cayenne, coriander, paprika, cocoa powder and salt & pepper. Brig to a heavy simmer, then reduce heat and simmer 20 minutes. Add black beans and 2 tbsp cilantro. Heat through about 5 minutes.
  • Garnish as desired when serving.

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