Butternut Squash and Heirloom Bean Chili

Butternut Squash and Heirloom Bean Chili
Teresa Blackburn
  • Yield: 8 servings


3cups chopped, peeled butternut squash
1large (or 2 medium) poblano peppers, cut into halves, seeds and stem removed
2tablespoons olive oil, divided
1teaspoon salt, divided
Freshly ground black pepper
1medium onion, chopped
2 banana peppers, chopped
1 jalapeno, seeds removed, thinly sliced
2 garlic cloves, minced
1cup dry beans (kidney, black or pinto) presoaked
2teaspoons allspice
1teaspoon cumin


  1. Preheat oven to 425F.
  2. 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.
  3. 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.



Nutritional Info *per serving

  • Calories 164
  • Fat 4g
  • Cholesterol 0
  • Sodium 304mg
  • Carbohydrate 27g
  • Fiber 8g
  • Protein 8g