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Soups & stews

Butternut Squash and Black Bean Chili
Ingredients
1 Tbsp. vegetable oil
1 yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 lb. butternut squash, peeled, seeded, and cut into 1/2" chunks
3 garlic cloves, minced
2 (15-oz.) cans low-sodium black beans, drained and rinsed
2 (14.5-oz.) cans diced tomatoes
1 cup fresh or frozen corn kernels
1 cup water
5 tsp. chili powder
2 tsp. dried oregano
2 tsp. ground cumin
Salt and pepper
1 Tbsp. unsweetened cocoa powder
1/2 cup sour cream, for serving
1/2 cup shredded cheddar cheese, for serving
2 scallions, sliced thin, for serving
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Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili
Three Stars Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:20 minutes
  • Cook Time:40 minutes
directions
1. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add onion, pepper, and squash and cook, stirring occasionally, until vegetables are just softened, 6 to 8 minutes. Add garlic and cook, stirring frequently, until softened, about 2 minutes.
2. Mix in beans, tomatoes, corn, water, chili powder, oregano, cumin, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low and cover. Simmer, stirring occasionally, until vegetables are tender and chili has thickened, 20 to 25 minutes.
3. Stir in cocoa powder and simmer 2 minutes. Season with salt and pepper to taste, then divide chili among bowls and serve with sour cream, cheddar cheese, and scallions.
Source: Hannaford fresh Magazine, October - November 2019
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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