Serves 8
Ingredients
2 tbsp. olive oil
1 medium diced onion
1 medium diced sweet red pepper
2 fresh jalapenos
1 lb.yams
1 lb. pumpkin or squash
4 small new red potatoes
8 garlic cloves
2 zucchini
2 cups cooked pinto beans
2 10 oz. cans Rotel tomatoes
1 12 oz. can diced tomatoes
2 tbsp. ground chile powder
Salt and Pepper
To roast pumpkin (or squash):
Preheat oven to 400 degrees. Cut yams in half and cut pumpkin into eighths. Leave new potatoes, jalapenos and garlic cloves whole. Place on large baking sheet. Salt and pepper the tops and drizzle just a touch of olive oil on top of the pumpkin. Place in hot oven. Roast for 30 minutes then remove the Jalapenos and garlic cloves. Let cool and cut jalapeno into strips removing the seeds. Cut garlic into quarters. Continue to roast but every ten minutes, using a fork, check for doneness of vegetables. They should be firm but the fork should go through without excessive effort. Let vegetables cool. Peel the yams and pumpkin and cut into 3/4 inch cubes. Leave the skin on the Potatoes and dice into 1/2 inch cubes.
To complete chile:
In 4 quart pot add olive oil and heat over medium heat. Dice zucchini into 3/4 inch cubes and set aside. Add diced onion and peppers to hot oil and sauté for two minutes to brown. Add diced zucchini and sauté for one minute. Add roasted vegetables, garlic and jalapenos. Add cooked pinto Beans, Rotel tomatoes and diced tomatoes. Stir in chile powder and stir well. Taste and adjust salt, begin with 1/2 teaspoon. Simmer chile for 30 minutes. Serve Chile in shallow soup bowls, topped with sour cream. Top sour cream with Spicy Corn.
[Love chili? Here’s another recipe!: Frito Chili Pie]
Ingredients for Spicy Corn Topping
Make 3 cups
2 ears yellow corn
1 16 oz. jar Mrs. Renfrows Spicy Green Salsa or any brand you like of spicy salsa verde
Sour Cream is optional
Shuck yellow corn and remove kernels with a sharp knife. Get a cast iron skillet or sauté pan very hot. Place corn kernels into skillet and brown. Use a metal spatula to move the corn around to roast the kernels. Mix roasted corn kernels with green salsa. Serve on top of Roasted Pumpkin Chile.
