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Black Bean/Butternut Squash Chili
Ingredients:
3-4 cans rinsed black beans (or freshly cooked)
1 butternut squash peeled & chopped into 1/2" cubes
1-2 onion diced
1-2 red or green bell peppers diced
1-2 cans whole tomatoes (Muir Glen if possible)
1 lime (divided as minced zest and juice)
1 bunch fresh cilantro
1-2 chilpolte chili + sauce (to liking)
5 cloves garlic minced
oil for sauteeing
2 tbls ground cumin plus other spices, chili powder etc.
Directions:
In large pan, saute onion, pepper & garlic until limp. Add squash cubes & minced lime zest and cook 10-15 minutes more. Add cumin and other spices (chili powder, cocoa powder, cinnamin) if desired and sweat until spice aroma fills the kitchen.
Add tomatoes and break apart with hands or spoon. Cook 10 minutes. Add black beans, chilpolte chili with adobo sauce, and heat until beans are hot.
Serve over rice with lime wedges and chopped fresh cilantro.
Serves: 6
Preparation time: 1 hr
From www.vegweb.com
I don't measure the spices. I use: Cumin, Cinnamon, and chili powder. Sometimes paprika and cocoa.
I use 3-4 chipotle peppers, chopped up fairly small, and a generous portion of adobo sauce. I don't tend to use the cilantro. I usually squeeze the juice from the lime into the chili at the end, after the beans have been added. This recipe is great with white corn chips instead of (or in addition to) white rice. Also, for those who are not vegan, it does taste good with extra sharp cheddar cheese. You really should have some sort of starch with it, because it is hot.
Ingredients:
3-4 cans rinsed black beans (or freshly cooked)
1 butternut squash peeled & chopped into 1/2" cubes
1-2 onion diced
1-2 red or green bell peppers diced
1-2 cans whole tomatoes (Muir Glen if possible)
1 lime (divided as minced zest and juice)
1 bunch fresh cilantro
1-2 chilpolte chili + sauce (to liking)
5 cloves garlic minced
oil for sauteeing
2 tbls ground cumin plus other spices, chili powder etc.
Directions:
In large pan, saute onion, pepper & garlic until limp. Add squash cubes & minced lime zest and cook 10-15 minutes more. Add cumin and other spices (chili powder, cocoa powder, cinnamin) if desired and sweat until spice aroma fills the kitchen.
Add tomatoes and break apart with hands or spoon. Cook 10 minutes. Add black beans, chilpolte chili with adobo sauce, and heat until beans are hot.
Serve over rice with lime wedges and chopped fresh cilantro.
Serves: 6
Preparation time: 1 hr
From www.vegweb.com
I don't measure the spices. I use: Cumin, Cinnamon, and chili powder. Sometimes paprika and cocoa.
I use 3-4 chipotle peppers, chopped up fairly small, and a generous portion of adobo sauce. I don't tend to use the cilantro. I usually squeeze the juice from the lime into the chili at the end, after the beans have been added. This recipe is great with white corn chips instead of (or in addition to) white rice. Also, for those who are not vegan, it does taste good with extra sharp cheddar cheese. You really should have some sort of starch with it, because it is hot.
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