Saturday, October 8, 2016

Butternut Squash Black Bean Chili

Source: Love and Lemons

Directions

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced, about 1½ cups
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 2 cups cubed butternut squash
  • 1 poblano pepper, stem and seeds removed, and diced*
  • 1 teaspoon chili powder*
  • ½ teaspoon chipotle paste or powder*
  • 1 cup halved cherry tomatoes, or 1 cup canned diced tomatoes
  • 2 teaspoons apple cider vinegar
  • 1 cup cooked black beans, drained and rinsed
  • 2 to 3 cups vegetable broth
  • juice of ½ to 1 lime
  • sea salt and freshly ground black pepper

optional toppings:
  • grilled corn kernels
  • handful of cilantro
  • baked tortilla strips (or crumbled chips)
  • lime slices
  • dollops of poblano cashew cream*

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to 8 minutes. Stir in the garlic, carrots, poblano, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes. Reduce the heat if necessary.
  2. Add the chile powder, chipotle powder, and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.
  3. Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If you’re chili is too spicy, stir in a small splash of apple cider vinegar. If it's too thick, add another cup of broth.
  4. Serve with grilled corn, cilantro, tortilla strips, lime slices, and poblano cashew cream.

Notes: if you're sensitive to spice, start with less, you can always add more. If you chili is too spicy in the end, add more lime juice and/or splashes of apple cider vinegar to tone it down.
*Directions for Poblano Cashew Cream:
  • 1 cup raw unsalted cashews, soaked at least 3 to 4 hours, drained and rinsed
  • ½ cup fresh water
  • 1 garlic clove
  • 2-3 tablespoons fresh lime juice
  • ½ roasted poblano pepper
  • small handful of cilantro (about ¼ cup packed)
  • sea salt and freshly ground black pepper

Blend together the cashews, water, garlic, and lime juice until creamy. Add the ½ poblano pepper, cilantro, salt and pepper and blend again. Taste and adjust seasonings.

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