Butternut Squash and Heirloom Bean Chili
- Yield 8 servings
A vegetarian chili with a robust meaty quality. Serve it alongside a bowl of rice or with cornbread.
- 3 cups chopped, peeled 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, seeds removed, thinly sliced
- 2 garlic cloves, minced
- 1 cup dry beans (kidney, black or pinto) presoaked
- 2 teaspoons allspice
- 1 teaspoon cumin
- 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.