Butternut Squash and Black Bean Chili

Name: Butternut Squash and Black Bean Chili
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 cups
Ingredients: 2 tablespoons safflower oil; 5 cloves garlic, minced; 2 poblano peppers, seeded and cut into 1/2-inch dice; 1 large yellow onion, cut into 1/2-inch dice; 1 red bell pepper, seeded and cut into 1/2-inch dice; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 12 ounces lager beer, such as Yuengling; 2 tablespoons tomato paste; 2 tablespoons ancho chile powder; 2 tablespoons brown sugar; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 2 1/2 cups vegetable stock; One 28-ounce can diced tomatoes; One 15-ounce can black beans, drained and rinsed; One 4-ounce can mild chopped green chilies; 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch pieces (about 4 cups total); Sour cream, for garnish; Chopped fresh cilantro, for garnish; Scallions, sliced on the bias, for garnish; Lime wedges, for garnish

Recipe courtesy of Laura Vitale

Show: Simply Laura

Episode: Italian Girl in the Garden State

Butternut Squash and Black Bean Chili

5 Reviews

Level: Easy
Yield: 8 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

259

Total Fat

6

Saturated Fat

1

Carbohydrates

44

Dietary Fiber

13

Sugar

12

Protein

9

Cholesterol

0

Sodium

1339

Total: 1 hr 45 min
Active: 30 min

Level: Easy
Yield: 8 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

259

Total Fat

6

Saturated Fat

1

Carbohydrates

44

Dietary Fiber

13

Sugar

12

Protein

9

Cholesterol

0

Sodium

1339

Total: 1 hr 45 min
Active: 30 min

Ingredients

2 tablespoons safflower oil

5 cloves garlic, minced

2 poblano peppers, seeded and cut into 1/2-inch dice

1 large yellow onion, cut into 1/2-inch dice

1 red bell pepper, seeded and cut into 1/2-inch dice

Kosher salt and freshly ground black pepper

12 ounces lager beer, such as Yuengling

2 tablespoons tomato paste

2 tablespoons ancho chile powder

2 tablespoons brown sugar

1 teaspoon ground cumin

1 teaspoon dried oregano

2 1/2 cups vegetable stock

One 28-ounce can diced tomatoes

One 15-ounce can black beans, drained and rinsed

One 4-ounce can mild chopped green chilies

1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch pieces (about 4 cups total)

Sour cream, for garnish

Chopped fresh cilantro, for garnish

Scallions, sliced on the bias, for garnish

Lime wedges, for garnish

Directions

Watch how to make this recipe.

Add the oil to a large heavy pot over medium heat and allow it to warm up a bit. Add the garlic, poblanos, onions and bell peppers and season with a small pinch of salt and pepper. Saute until the veggies begin to cook down a bit and develop some color, 5 to 6 minutes.
Add the beer and deglaze the pot, scraping up any browned bits on the bottom. Add the tomato paste along with the chile powder, brown sugar, cumin and oregano and cook all together for about 1 minute, stirring the whole time.
Stir in the stock, diced tomatoes, black beans and green chilies. Bring to a simmer, turn the heat down to medium low and simmer for 45 minutes.
Add the squash and continue to simmer until the squash is tender when pierced with a fork but not mushy, about 30 minutes.
Season with salt and pepper to taste and serve with a dollop of cool sour cream and some fresh chopped cilantro, scallions and lime wedges.

My Private Notes

Show: Simply Laura

Episode: Italian Girl in the Garden State

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5 Reviews

Add Your Review

Estate A.

Excellent recipe. All the flavor profiles really meld for a great taste. I've cooked dozens of meat and meatless chili recipes, (even have a chili cookbook), but this ranks at the top. The ingredient list is perfect as well as the condiments to serve. The only deviations from recipe were; using stewed tomatoes instead of diced. And we like beans in our chili so I added an extra can of red chili beans in a mild sauce, I then cut back to 1 TB of brown sugar because the chili beans have spices and sugar.

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Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili

5 Reviews

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