Pumpkin-baked Black Bean Chili

http://www.wholefoods.com/recipes/pumpkinchili.html

Serves 6

Set the pumpkin lid at an angle on the side of the pumpkin and after 
ladling out the servings, top each bowl of chili with a spoonful of baked 
pumpkin, garnish with fresh greens for a delicious, unusual meal. Or 
bake and serve in smaller individual pumpkins and encourage your 
friends and family to spoon a bit of the luscious flesh with each bite 
of the chili.

2 TB organic extra virgin olive oil 
1 onion, finely chopped 
3 or 4 jalapeņo peppers, seeded and finely chopped 
2 poblano peppers, seeded and finely chopped 
2 garlic cloves, finely chopped 
1 lb fresh ground chuck 
2 TB chili powder 
2 tsp ground cumin 
pinch cayenne pepper 
1 medium-size pumpkin 
1 can diced tomatoes with juice 
1 bottle of your favorite dark beer (such as Anchor Porter) 
1 can black beans 
salt, to taste 
freshly ground black pepper, to taste 
1 to 2 cups beef broth 
chopped cilantro for garnish (optional) 
chopped green onions for garnish (optional) 
diced avocado for garnish (optional) 
Preheat oven to 375°F.

In a large soup pot, heat the olive oil over medium heat. Add the onions, 
peppers and garlic, lower the heat and cook until softened, about 5 minutes. 
Add the ground chuck and break it up as it cooks so it is completely browned. 
Stir in the chili powder, cumin and cayenne pepper and cook for one minute 
longer. Remove from heat. Add the tomatoes, beer, black beans, salt, and 
pepper. Combine well.

Cut an approximately 2" to 3" lid from the top of the pumpkin. Scoop out the 
seeds and pulp. Fill pumpkin with chili. Add beef broth to fill or until chili is 
of desired consistency. Cover with pumpkin lid and bake in oven for 
approximately 30 to 45 minutes, or until pumpkin is tender. Ladle chili into 
individual bowls and top with a scoop of delicious pumpkin. Top with cilantro, 
green onions and avocado.