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Butternut Squash And Black Bean Chili

JuanMontalvo's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 Medium, dice
  Celery stalks 2 Medium, dice
  Poblano peppers 1 Medium, dice
  Garlic 2 Clove (10 gm), mince
  Jalapeno 1 Medium, deseeded, cut into medium dices
  Ground cumin 1 Teaspoon
  Cayenne pepper 1 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Butternut squash 4 Cup (64 tbs), cubed
  Diced tomatoes 15 Ounce
  Vegetable stock 2 Cup (32 tbs)
  Black beans 15 Ounce, rinsed
  Lemon 1 Medium (zested and squeezed for juice)
  Salt & pepper To Taste
  Cilantro 1 Tablespoon, chop
Directions

GETTING READY
1. Dice the onions, celery stalks, pablano pepper and jalapeno, set aside.
2. Mince the garlic, cut the butternut squash into cubes, set aside.
3. Chop the cilantro and drain and rinse the black beans, set aside.

MAKING
4. In a large pan pour oil and over medium high heat saute the onions until translucent.
5. Add celery, poblano pepper, garlic and jalapeno, stir it well.
6. Add cumin, cayenne, salt and pepper cook 5-minutes.
7. Deglaze the pan with the white wine till almost all the wine is absorbed.
8. Add butternut squash, tomatoes and stock, stir well and reduce the heat and simmer for 30 minutes covered.
9. Once the squash is tender. Mash some of the squash to thicken the sauce.
10. Add black beans and cook another 5-minute just to heat the beans.
11. Finish of with lemon zest and the juice of the lemon.

SERVING
12. Serve the butternut squash and black bean chili hot and garnish with cilantro.

Things You Will Need
Masher
Large pan

Recipe Summary

Difficulty Level: 
Medium
Channel: 
American
Cuisine: 
Main Dish
Course: 
Savory
Taste: 
Simmering
Method: 
Stew
Preparation Time: 
40 Minutes
Cook Time: 
50 Minutes
Ready In: 
90 Minutes
Servings: 
6

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