Take Five Black Bean and Butternut Squash Chili with Chipotle - 1/10/2014
1 tablespoon olive oil
1 medium red onion, chopped
1 and ½ cups bell peppers, chopped (I like using red, orange, and yellow)
2 cups butternut squash, peeled and cut into 1/2-inch pieces
4 small garlic cloves, chopped
1 heaping tablespoon chili powder
2 teaspoons ground cumin
2 tsp unsweetened cocoa powder
1-2 tablespoons chopped chipotle in adobo (depends on how much heat you like!)
28-ounces canned diced tomatoes
5 cups cooked black beans, if you use canned, rinse and drain first
4-5 cups vegetable broth
Salt to taste
Toppings (optional): sour cream, sliced scallions, avocado, radishes, cilantro
To serve: tortilla chips or cornbread
1. In a 4 to 6 quart Dutch oven or stockpot, saute the onion, bell pepper, celery, and butternut squash in one tablespoon of olive oil on medium-high heat for about 5 minutes. Continue stirring to make sure the vegetables do not stick to the pan.
2. Once the vegetables begin to soften, turn the heat down to medium-low. Add garlic, chili powder, cumin, cocoa powder, and chopped chipotle and stir to coat vegetables. Add tomatoes, beans, and vegetable broth and stir. Turn heat to a simmer cook for ½ hour, stirring occasionally.
3. Top with any of the suggested toppings above or some favorites or your own! I like serving my chili either with cornbread but if I don't have the time to make that, some tortilla chips do just fine.
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