Pueblo Pumpkin Stew
Here's a contemporary Southwestern-inspired vegetarian stew of fresh pumpkin, pinto beans and New Mexico chiles that can be served over brown rice as a hearty main dish.
Notes: The New Mexico chile is a long green variety that turns red in the fall; it is similar to the Anaheim.
Cubanelles are long and light green and sometimes called Italian frying peppers.
Garam masala is a blend of spices used in Indian cooking, usually including cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.
Look for smaller-size pumpkins, which have more tender and flavorful flesh than the larger ones, for this recipe. And for food-safety concerns, don't use carved jack-o'-lanterns.
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. You'll find our Bean Cooking Guide at eatingwell.com/guides.
1 starch, 1 vegetable, 1 fat