On a crisp day this chili is just what the doctor ordered, in so many ways. It’s a great make ahead and pre-portioned servings freeze beautifully. This chili is meatless and can be a welcome respite from heavy cold-weather dishes, yet is still very satisfying.
Black Bean Butternut Squash Chili
Hands-On Time: 1 Hours
Special Equipment: Parchment Paper
For the Chili:
- 6 Cups Cooked Black Beans, Rehydrated or Canned
- 1 Red Onion, Finely Diced
- 5-6 Cloves of Garlic, Peeled and Minced
- 2 Poblano Peppers, Charred, Peeled and De-seeded
- 1 Jalapeno Pepper, Charred, Peeled and De-seeded
- 1 28oz can Fire Roasted Diced Tomatoes
- 2 Tbsp Cumin
- 1 Tbsp Coriander
- 1 Tbsp Chipotle Powder
- 1/2 Cup French Lentils (other varieties of lentils are too soft for use in Chili)
- 1/4 Cup Quinoa
- 32 Oz Chicken Stock
- 1 Butternut Squash, Peeled, De-seeded and cut into approx 1/2 inch cubes
- Splash Olive Oil
- Salt & Pepper to Taste
For the Garnish:
- 1/4 of an Avocado per serving, cut into small pieces
- Greek Yogurt Mixed with Olive Oil and Pinch of Salt (2% works really well)
- Corn Tortillas, toasted in a non-stick frying pan until firm and crispy.
- Heat approx 2 Tbsp Olive Oil over medium heat and add the onion and garlic. Saute until translucent.
- Add all the spices, stirring rapidly to avoid burning.
- Add the butternut squash, again stirring rapidly to incorporate all ingredients while avoiding burning.
- Add tomatoes, lentils, black beans and chicken stock. Bring to a boil, then simmer.
- Simmer, covered, over low heat for one hour.
- After the chili has cooked for one hour, add the quinoa, simmer again, then cook, covered, another thirty minutes.
- Add salt & pepper to taste.
- Garnish & serve!