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

Butternut Black Bean Chili Recipe

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This recipe for Butternut Black Bean Chili is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
oil for sautéing
3 onions diced
2 red or green bell peppers diced (a mix looks nice)
5 cloves garlic minced
1-2 fresh chilis, or use canned chipotle chili + adobo sauce (I use one large seeded jalapeno for flavor without too much 'heat')
1 large butternut squash peeled & chopped into 1/2 cubes
1 lime (divided as minced zest and juice)
1 Tbsp ground cumin
1 Tbsp ground chili powder
1 Tbsp baking cocoa powder
1/2 tsp ground cinnamon
1 tsp salt
dash of freshly ground black pepper
1 bunch fresh cilantro (reserve some for garnish)
2 cans diced or whole tomatoes
3-4 cans rinsed black beans (or freshly cooked) *can substitute any mix of black, red kidney, great northern, cannellini etc. beans
Directions:
Directions:
In large soup pan, sauté onion, red or green pepper, garlic, and minced hot pepper if using until limp. Add squash cubes & minced lime zest and cook 10-15 minutes more. Add cumin, salt, ground black pepper, and other spices (chili powder, cocoa powder, cinnamon if desired) and sweat until spice aroma fills the kitchen. Reserve some cilantro for garnish, and stir in chopped fresh cilantro.

Add tomatoes (break apart with hands or spoon if whole). Stir in water and lime juice. Cook 10 minutes. Add rinsed beans, chipolte chili with adobo sauce if using, and heat until beans are hot.

Serve over rice if desired. Top with lime wedges and chopped fresh cilantro.

 

 

 

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