By Sue Serves 6
Pumpkin is incredibly rich in vital anti-oxidants and vitamins. This humble backyard vegetable is very low in calories, yet a good source of vitamin A and flavonoid poly-phenolic antioxidants like leutin, xanthins, and carotenes.
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- 2 tbsp vegetable oil
- ½ cup red onion, chopped
- 1 cup green pepper, chopped
- 1 clove garlic
- 3 cups pumpkin, raw fresh cubbed and peeled
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 (14 oz.) can canned diced tomatoes, undrained
- 2 (14oz) can canned tomato sauce
- 1 (15oz) can vegetable stock
- 1 (15oz) can canned black beans, drained
- 1 cup whole kernel corn
You may also need:
In a large sauce pan heat oil over medium high heat. Add onions,green pepper and garlic. Saute until soft and fragrant.
Add the cubed pumpkin and saute 4-5 minutes. Add seasonings and continue sauteing for 1 minute or until spices become fragrant.
Sometimes I replace the vegetable stock with tomato juice to really give it a burst of tomato flavor!
Add in the tomatoes with juice, tomato sauce, vegetable stock, beans, and corn. Reduce the heat to low. Cover and cook, stirring occasionally for 30 minutes, or until pumpkin is fork tender.
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