Butternut Squash and Heirloom Bean Chili
- Yield servings
A potluck favorite, this vegetarian chili has a robust meaty quality. Serve it alongside a bowl of rice or with cornbread.
- 3 cups chopped butternut squash
- 1 large (or 2 medium) poblano peppers, cut into halves, seeds and stem removed
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- -- Freshly ground black pepper
- 1 medium onion, chopped
- 2 -- banana peppers, chopped
- 1 -- jalapeno, thinly sliced
- 2 -- garlic cloves, minced
- 1 cup (heaping) dry beans (kidney, black or heirloom beans such as Rancho Gordo's Good Mother Stallards)
- 2 teaspoons allspice
- 1 teaspoon cumin
- Preheat oven to 425F.
- Spread squash and poblano peppers on a baking sheet pan. Coat with olive oil, sprinkle with 1/2 teaspoon salt and pepper, and roast about 20 minutes, until squash is browned and pepper skins are blistered. Let cook. Remove pepper skins. Chop peppers and set aside separately.
- Heat remaining olive oil in a large saucepan over medium heat. Add onion, banana peppers, jalapeno and garlic. Season with 1/2 teaspoon salt and pepper, and cook until onion is translucent. Add dry beans, and stir until coated with the olive oil-onion mix. Pour in water, covering beans by at least 2 inches. Add roasted poblano pieces.
- Simmer until beans are tender, about 2 hours, adding more liquid as necessary. When the beans are tender, add squash. Add allspice and cumin. Taste for salt and spicy heat.
- Serve alone or over rice. Dollop with sour cream, garnish with green onion, if you like.