Spicy Butternut Squash Chili
Summary
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Ingredients
4
Roma Tomatoes 4 cloves
garlic 5
tomatillos, outer husk removed 6
chipotle chilies, canned 2 tablespoons
vegetable oil 3 tablespoons
chili powder 1
green bell pepper, medium-sized, seeded, chopped 1
red bell pepper, medium-sized, seeded, chopped 1
onion, medium-sized, chopped 4 cups
butternut squash, peeled, cubed (3/4 inch cubes) 1⁄2 teaspoon
Oregano, dried 1⁄4 teaspoon
ground cayenne pepper 1 can
black beans, 15.5 oz (do not drain) 1⁄4 cup
water or vegetable stockInstructions
- Preheat a heavy skillet on high heat. Add the tomatoes, garlic and tomatillos.
- Allow them to char on one side. Turn over and allow to char on the other side.
- Remove from heat. When cool enough to handle, peel the garlic and remove the stems from the tomatoes and tomatillos.
- Combine with the chipotle chilies in a blender and pulse until smooth but still slightly chunky.
- Heat oil in 4-quart pot over medium heat.
- Add chili powder, green and red peppers, and onions; sauté for 5 minutes.
- Add butternut squash, oregano and cayenne pepper; sauté for 5 minutes.
- Stir in corn, black beans, tomato mixture, salt and water; cook for 15 minutes or until the squash is tender, but not mushy.
