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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Black Bean and Squash Chili Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp olive oil
1 large onion, chopped
2 bell peppers (any color), chopped
3 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
2 Tbsp tomato paste
28-oz can diced fire-roasted tomatoes
2 15-oz cans black beans (do not drain!)
2 bay leaves
1 small butternut squash, peeled and cut into ½-inch pieces
1 small rutabaga, peeled and cut into ½-inch pieces

All your favorite chili toppings (cheese, onions, Fritos, cilantro, pepitas)
Directions:
Directions:
Heat the olive oil in a large pot over medium-high heat. Add the onion and peppers, season with salt, and cook, stirring occasionally, until the vegetables are tender. Add the garlic, and cook 1 minute. Add the chili powder, cumin, coriander, oregano, and tomato paste. Stir until the vegetables are coated and fragrant. Add 2 cups of water, the tomatoes, beans, bay leaves, and 1 tsp salt. Bring to a boil, then reduce to simmer and add in squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender, 30-40 minutes. Add up to ½ cup water if too thick. Season with salt and pepper and serve with your toppings of choice.

 

 

 

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