Smoky Black Bean and Butternut Squash Chili

By KRed

The savory combination of earthy black beans, smoky chipotle chile and sweet butternut squash is absolutely irresistible.

Find the can of Chioptle chiles in adobo sauce" in the Mexican aisle in the grocery store. Be very careful when measuring this. This is what adds the heat to the chili and if you get too liberal you will end up with 5 alarm chili. I measured what I needed (you need to chop it up) and then froze the rest in individual sized portions (use an ice cube tray). It works great the next time I make it to just take out the ziploc bag of the little pellets of this and add to the chili. I had a suggestion to remove the seeds of the chilis when using/freezing so I did that. The seeds are where the real heavy heat comes from. Don't touch the chilis but use a fork and sharp knife to split open and remove the seeds. Then chop up and freeze in individual portions. I made this sound way more complicated that it is.

Ingredients

• 1 Tbsp olive oil
• 1 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 Tbsp cumin seeds (dried is fine)
• 1 1/2 Tbsp. minced canned chipotle chiles in adobo sauce (found in Latin aisle. (don't use too much, freeze leftovers in portions)
• 3 (15oz) cans black beans, rinsed and well drained
• 1 1/2 lb. butternut squash, peeled and cut into 1/2 in. cubes (about 4 c.)
• 1 (14.5 oz.) can diced tomatoes
• 3 c. low-sodium chicken or vegetable broth
• 1/2 c. low-fat sour cream, optional
• Cilantro for garnish, optional

Preparation

Step 1

Heat the olive oil in a heavy large saucepan over medium heat. Add in the onions and saute until softened, about 5 minutes. Add in the garlic and cumin and saute until fragrant, about another 2 minutes.

Add in the chipotle chiles, black beans, butternut squash, tomatoes, and chicken or vegetable broth. Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, about 30 minutes.

Ladle into warm serving bowls. Top with a dollop of sour cream and sprinkling of cilantro leaves.