You are here: Home » Recipes » Butternut Squash and Heirloom Bean Chili Butternut Squash and Heirloom Bean Chili Recipe by Relish ContributorKitchen Tested Yield 8 servings A vegetarian chili with a robust meaty quality. Serve it alongside a bowl of rice or with cornbread. Teresa Blackburn PrintEmail Ingredients 3 cups chopped, peeled butternut squash1 large (or 2 medium) poblano peppers, cut into halves, seeds and stem removed2 tablespoons olive oil, divided1 teaspoon salt, divided Freshly ground black pepper1 medium onion, chopped2 banana peppers, chopped1 jalapeno, seeds removed, thinly sliced2 garlic cloves, minced1 cup dry beans (kidney, black or pinto) presoaked Water2 teaspoons allspice1 teaspoon cumin Instructions Preheat oven to 425F. Spread squash and poblano peppers on a baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and pepper. Roast about 20 minutes, until squash is browned and pepper skins are blistered. Let cool. Remove pepper skins. Chop peppers and set aside with squash. Heat remaining olive oil in a large saucepan over medium heat. Add onion, banana peppers, jalapeño and garlic. Add 1/2 teaspoon salt and pepper; cook until onion is translucent. Add dry beans; stir until coated. Pour in water, covering beans by at least 2 inches. Add roasted poblano. Simmer until beans are tender, about 2 hours, adding more liquid as necessary. When beans are tender, add squash, allspice and cumin. Serves 8.