Carotene-rich Chile

This is a warming winter dish, best served over brown rice. It keeps well in the refrigerator, and gets thicker and more flavorful a day or two after cooking. Using more water will allow it to be served like a soup, less will make it more like a chile or stew. Find out what works best for you. If you are adventurous, experiment with adding dried chiles (seeded and cut into small pieces) at the same time as the other spices for a richer flavor. Just be aware that different dried chiles have varying degrees of spiciness - some are mild, some are not!

3-4 cups water (just enough to cover ingredients for cooking)

2 medium carrots

1 medium onion (yellow or red)

1/4 of a small kabocha squash (another squash may be substituted, but kabocha is nice because it doesn't have to be peeled)

2 Tablespoons chile powder

3/4 teaspoon Ground Cumin

1/8 tsp Ground Cayenne Pepper (add or decrease depending on your spice tolerance)

1/4 tsp Ground Cinnamon

2 Tbs Tamari or Soy Sauce

1 12-oz can Eden Organics black beans

1 12-oz can Eden Organics pinto or kidney beans

1 14-oz can Muir Glen fire-roasted tomatoes
2 tsp balsamic vinegar (apple cider vinegar would work too)

2-3 cloves minced garlic

1 bunch cilantro - chop as needed and garnish

Heat a saucepan or stockpot with water and bring to a boil. Peel and mince garlic cloves, and set aside. Peel onion and chop into 1/4" to 1/2" pieces and add to water. Chop carrots and squash into 1" chunks and add to pot. Add spices and tamari (not the garlic), and allow vegetables to simmer approx 5 minutes, or until carrots are just soft enough to take a fork. Stir in the fire-roasted tomatoes, drained beans, balsamic vinegar and garlic and bring back to a boil. Turn off heat. Serve over brown rice and garnish with as much cilantro as you wish!