- 8 fresh New Mexico chiles or Cubanelle peppers, (see Note)
- 2 tablespoon canola oil
- 1 onion,, sliced
- 1 tablespoon minced peeled fresh ginger
- 2 serrano chiles, chopped
- 4 large tomatoes, chopped
- 2 teaspoons ground cumin
- 2 teaspoons garam masala, (see Note)
- 1/2 teaspoon ground turmeric
- 2 cups water
- 5 cups cubed peeled pumpkin, (see Note) or butternut squash
- 1 15-ounce c pinto beans, rinsed (see Tip)
- 2 tablespoon freshly grated Parmesan cheese
- 2 teaspoons salt
Preheat broiler. Place New Mexico chiles (or peppers) on a foil-lined baking sheet and broil until blackened, turning so that the sides are evenly charred, 8 to 10 minutes total.
Transfer the chiles (or peppers) to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove and discard stems, skins, seeds and ribs; chop the chiles (or peppers).
Heat oil in a Dutch oven over medium heat. Add onion, ginger, serrano chiles and the roasted chiles (or peppers) and cook, stirring, until softened, about 4 minutes. Add tomatoes, cumin, garam masala and turmeric and cook, stirring often, until the tomatoes are beginning to break down, about 5 minutes.
Add water and pumpkin (or squash). Bring to a boil. Reduce heat to low, cover and simmer until the pumpkin (or squash) is tender, about 30 minutes. Stir in beans and cook until heated through. Stir in Parmesan and salt.
- Serving: Per serving
- Calories: 143
- Carbohydrates: 23g
- Fat: 5g
- Protein: 6g
- Dietary Fiber: 5g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 1mg
- Potassium: 780mg
- Sodium: 614mg
- Exchanges: 1 starch, 1 vegetable, 2 fat
- Carbohydrate Servings: 1