I love me some chili. I’ve posted recipes for turkey chili and chicken chili, and am currently head-over-heels in love with a new recipe for it: Black Bean Chili with Butternut Squash, courtesy of the terrific cooking blog The Bitten Word. The recipe comes from Bon Appétit‘s February feature on the “United States of Chili,” featuring recipes from California, Ohio, New Mexico and Texas.
This is a great way to enjoy the last of the local butternut squash at local farmers markets. But the peppers in adobo sauce and the black beans also give it a bit of a Caribbean flair, making it appropriate for the transition to spring. I simplified it a bit, leaving out the bulgur and using canned black beans. The results are below:
Amy’s Easy Black Bean Chili with Butternut Squash
- 8 garlic cloves, chopped
- 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
- 4 cups reduced sodium chicken broth
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground coriander
- 2 14.5-ounce cans fire-roasted tomatoes
- 1 can black beans, rinsed
- 2 canned chipotle chiles in adobo, minced
- 2 teaspoons dried oregano (preferably Mexican)
Saute garlic and butternut squash in a bit of olive oil. Add spices, then chicken broth. Bring to a boil, then lower heat. Add beans, tomatoes and diced peppers. Simmer until you’re too hungry to wait any longer. Serve with your favorite chili toppings: Mine are cornbread, sour cream, cheese, cilantro, honey and hot sauce.
Just to mix things up, I made my second batch using sunshine squash, a variety of Kabocha squash found at the Takoma Park Farmers Market last week. It’s part of my long-forgotten goal to try one new in-season vegetable per week. The only problem with the switch: The two squashes taste so similar, smooth and sweet, I couldn’t tell the difference!