Vegetarian Butternut Squash Chili
(Serves 6: Two Cups Each)
1 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
2 chipotle chilis in adobo sauce, minced with 2 teaspoons sauce
2 cans black beans (15 oz each)
3 cans diced fire roasted tomatoes (14.5 oz each)
3 cups cubed butternut squash
2 cups vegetable stock
2 tsp dried oregano
1 tsp dried cilantro
1-2 tsps chili powder
1 tsp cumin
1/2 tsp salt
1) Heat 1 tbsp olive oil over medium heat in large stock pot or dutch oven. Add minced garlic cloves and diced onion; cook until onion is translucent, about five minutes.
2) Add the butternut squash cubes and cook about 3 minutes. Add all the spices; cook for another two
3) While cooking, put one can of beans into a bowl, one can of tomatoes, and the chipotle chilis with sauce. Blend with immersion blender, food processor or blender. If you prefer soupy chili, you can omit this step, but I like the thickness it adds.
4) Add one cup of vegetable stock and deglaze bottom of pot. Add the remaining ingredients, including the other cup of vegetable stock.
5) Bring ingredients to a boil, then turn heat to low to simmer. Cover and cook for one hour.
You can add more chili powder if you like. The chipotle chilis already add quite a bit of heat with the seeds and some great smokiness.
Remember to stir up your chili before you dish it out, as the onions, garlic, and pureed goodness sink towards the bottom when cooking.