Sunday, October 11, 2009
Here's a great, easy dish to make you happy that fall is here! Once the weather starts getting cooler, I always end up making a lot of chili at my house, especially fun variations on the classic. I really like cooking with butternut squash and this is a perfect use for it.
This chili is super easy to make. If your grocery store sells pre-chopped butternut squash, it will save you the time and the muscle power that goes into chopping and peeling one yourself. I had this on the table in about 30 minutes, and served it with a simple cornbread mix as a side dish. My sister-in-law gave me a great cornbread tip - spread honey on the bottom of the pan before you pour in the cornbread batter. Bake it up as directed on the package, and you have a fabulous tasting cornbread. It's super simple and delicious (thanks Kristin!).
Squash and Black Bean Chili
1 Tbsp. olive oil or canola oil
1 medium bell pepper (I used a small green and a small red pepper)
1 medium onion, chopped
1 medium stalk celery, chopped
2 garlic cloves, minced
2 Tbsp. chili powder
1/2 tsp. salt
2 cans (15 to 19 oz. each) black beans, rinsed and drained
1 and 1/2 pounds butternut squash, peeled and chopped into 1-inch chunks
14.5 oz. can fire-roasted diced tomatoes
14 oz. can vegetable broth
1. In 5-quart Dutch oven, heat oil over medium-high heat. Add pepper, onion, and celery, and cook 5 to 8 minutes or just until vegetables are tender, stirring occasionally. Stir in garlic and chili powder and cook 30 seconds or until fragrant, stirring.
2. Meanwhile, in small bowl, coarsely mash 1/2 cup beans. Stir all beans, squash, tomatoes, salt and broth into mixture in Dutch oven; cover and heat to boiling. Reduce heat to low; simmer, covered, 15 minutes or until squash is tender. Serve chili with shredded cheese, sour cream and lime wedges if desired.
Makes about 4 servings.
And here's my other favorite chili, which I've already made this fall because I love it so much. White Bean and Turkey Chili