Good Eats: Catholic Charities Project SERVE
Submitted by Faith Savill, current Project SERVE volunteer
Catholic Charities Project SERVE (Service and Education through Residential Volunteer Experience) volunteers live in community with one another like many Catholic Volunteer Network programs. One of the members in the community eats a vegan diet, so the entire community has shared in creating meals that all of them can enjoy together. Here is their version of Gold Rush Chili – enjoy!
Gold Rush Chili
(edited from Fat Free Vegan Kitchen)
1 medium pumpkin, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
2 teaspoons oregano
1/8-1/4 teaspoon chipotle chili powder (or to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
salt and freshly ground black pepper, to taste
2 15-ounce cans beans (drained or 4 c of black or kidney beans soaked and cooked – feel free to combine them)
4 T fresh cilantro
Prepare the pumpkin (peel & cut into ½ inch cubes), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
Add the beans, and adjust the seasonings, if necessary. Cover and cook until the pumpkin is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with cilantro.