Pork & Pumpkin Chili

- Pork, fresh, loin, boneless - 12 oz
- Pumpkin, raw - 600 grams (1.25-1.5 lb)
- Yellow Sweet Corn, Frozen - 400 grams (14 oz)
- Beans, black, uncooked, soaked - 1cup dry
(~2 cups after soaking)
- Diced Tomatoes - 2 cups
- Tomato Sauce - 1 cup
- Jalapeno Peppers seeded, chopped - 1 cup
- Salt - 1.5 tsp
- Garlic powder - 1 tsp
- Cumin powder, 1 tbsp
- Paprika - 1 tbsp
- Oregano, dried leaves - 1 tbsp
- Ginger, ground - 1 tsp
- Water, tap, 5 cups
- 1-1.5 tbsp cooking oil

PREPARATION - - - - - - -

Soak 1 cup, dried black beans in water (enough to cover beans) overnight.
Drain and rinse beans thoroughly.
Seed and scrape a fresh pumpkin. Peel and cut about 1.25-1.5 lb of pumpkin into cubes approx. 1".
Seed and chop Jalapeno peppers into medium pieces.
Cut 12 oz. of pork loin into cubes approx. 3/4-1".

COOKING - - - - - - - - -

In a large soup pot, lightly brown pork over medium-high heat in about 1.5 tbsp of cooking oil - cook only enough to sear exterior surfaces of pieces.
Add diced tomatoes and tomato sauce to pot.
Add spices and 5 cups of water and stir to dissolve and distribute all spices.
Add remaining ingredients and bring to boil over medium-high heat.
Cover pot and reduce heat to low.
Simmer ingredients covered for about 1.5-2 hours.
Remove lid from pot and simmer uncovered until liquids have reduced to preferred consistency (I take this to a medium thick soup - not all the way to stew - takes about 2 hours, if heat is maintained at levels that keep liquids at a low simmer).

NOTE: One of the cans of diced tomatoes I use is RoTel diced tomatoes with Habanero peppers to kick the heat up a notch; that with the Jalapenoes gives a good heat. Adjust your seasonings to suit your preference for spiciness.

SERVING - - - - - - - - -

Each serving is about 2 cups accompanied by saltine crackers.

Makes about 4 2-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user RICHARDHARRISON.