Butternut Black Bean Chili
Stay cozy at home with this fragrant, soothing chili. You can use nearly any winter squash, but butternut holds its shape the best.
- 2 tablespoons olive oil Add to list
- 1 medium onion, diced Add to list
- 2 cloves garlic, minced Add to list
- 3 cups diced butternut squash Add to list
- 1 14-ounce can diced tomatoes Add to list
- 2 25-ounce cans black beans (about 5 cups) Add to list
- 1 quart vegetable stock Add to list
- 1 tablespoon cumin Add to list
- 2 teaspoons paprika Add to list
- 2 teaspoons dried oregano Add to list
- 1/2 teaspoon cayenne pepper, or to taste Add to list
- 2 to 3 tablespoons tomato paste Add to list
- Salt, to taste Add to list
- Lime wedges Add to list
- 1/2 cup cilantro, leaves picked from stems Add to list
- Whole milk yogurt (optional) Add to list
In a large pot, heat olive oil over medium heat. Add onions, garlic and butternut squash cubes. Sauté until onions are translucent, 7 to 10 minutes.
Add tomatoes, black beans and vegetable stock. Stir and bring to a boil. Reduce to a simmer. Add cumin, paprika, oregano, cayenne pepper and tomato paste. Let simmer for at least 25 to 30 minutes, until squash can be pierced easily with a fork.
Taste and add more cayenne pepper and/or salt, if desired.
Serve with a squeeze of lime and garnish with cilantro and a dollop of whole-milk yogurt.
Recipe by, PCC Cooks instructor
Source: Sound Consumer, January 2010