This recipe was originally published in 2013 and inspired by Bon Appetite Magazine.

If you are looking to up your game with chili, give this one a try. The addition of the butternut squash can be used in two ways - one, cut and chunk as pictured. The other way would be to boil till tender, then puree and add to the liquid portion of the recipe. Either way is delicious! Even better when served with some home made Cornbread!

Black Bean and Butternut Squash Chili

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Yield: 10 Servings

Prep time:

Cook time:

Total time:

Ingredients

2 1/2 tablespoons chili powder
1 tablespoon ground coriander
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
PINCH of chipotle chili powder for heat – more if you like it hot
1 1/2 tablespoons olive oil
1 can Rotel OR two 14.5-ounce cans fire-roasted tomatoes
1 large fresh tomato (chopped)
1 lb ground sirloin (chicken or turkey, browned and crumbled)
2 onions (chopped)
8 garlic cloves (chopped)
3 cups butternut squash (cubed into 1/2 inch pieces)
1 pound dried black beans (rinsed)

Optional Toppings

Sour Cream

Diced Red Onion

Chopped Fresh Cilantro

Cojita Cheese

Instructions

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add ground beef (if you are using it, cook until done, crumbling as you go).
Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water.
Bring to boil, then reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, and mixture has reduced This will slightly thicken over time, my cooking time went 2-3 hours to allow the beans to soften. Stir every 15 minutes during cooking time.
30 minutes before serving, stir squash into chili. Simmer uncovered over medium-low heat until squash is tender, about 30 minutes. Season to taste with salt and pepper. Adjust seasonings as necessary.

Tinks Kitchen