Just a bit of cold weather and I'm already thinking about chili! This chili is one of my mom's recipes and it's a winner. Yes, it's vegetarian, but I promise, it's so hearty you won't miss the meat! (and if you do, feel free to add some ground meat, turkey would probably work best).
The sweetness of the squash with the spiciness of the chipotle peppers creates a perfect balance of yumminess. Hope you enjoy!
Serves 4 - 6.
- 1 small butternut squash
- 2-3 cups black beans
- 1 onion, diced
- garlic, 4 cloves finely chopped
- 2 cans diced tomatoes
- Chipotle peppers canned in adobe sauce (1 - 2 peppers and sauce, increase or decrease depending on your spice tolerance)
- Spices - chili powder, cumin and cinnamon - 1 - 2 tsp of each
- 1 lime, zest and juice
- Olive or avocado oil, about 2 tbs
- Cilantro, roughly chopped
- Sour cream
- Saute onion in oil until limp
- Add garlic and spices and let cook for a few minutes
- Add grated lime zest and squash, cook for about 5 minutes, stirring frequently. Careful not to burn the garlic.
- Add beans and tomatoes. Add water, if needed.
- Add chipotle peppers with sauce (they're hot, so add a small amount, then taste and add more if needed)
- Cook until the squash is tender, at least 30 minutes
- Add salt to taste.
- Garnish with cilantro, lime wedge and sour cream.