Pumpkin & Black Bean Chili

2 lb pumpkin or butternut squash, peeled and seeded
1 Tbs extra virgin olive oil
1 large onion, chopped
1 jalapeno chile, minced
1 14.5oz can diced tomatoes, drained
1 14.5oz can crushed tomatoes
1 cup water
1 cup apple juice
4 Tbs chili powder
1 tsp salt
1/8 tsp cayenne powder
3 cups cooked or canned black beans, rinsed and drained if canned

1) Cut the pumpkin into 1/2-inch chunks and set aside.
2) Heat the oil in a large pot over medium heat.  Add the onion, garlic and jalapeno.  Cover and cook, stirring occasionally, until softened, about 10 minutes.  Add the reserved pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt and cayenne.  Stir well.  Bring to a boil, lower the heat, cover and simmer until the pumpkin is tender, about 30 minutes.
3) Add the beans and more water if the chili is too thick for your taste.  Cover, and continue to simmer about 15 minutes to blend flavors.  Serve hot.

Review:  I was so sure that the grocery store would still have pumpkins.  I was wrong.  That was pretty disappointing, as I really wanted the pumpkin flavor.  So, instead I used butternut squash.  I tossed all the ingredients in together and simmered for 30 minutes.  I probably cooked it for 5 minutes too long, as the squash was a tad too soft.  This was pretty good, but we also tossed a little shredded cheddar on top.  Yum.