Welcome the first week of fall with a hearty bowl of chili. This recipe features in-season ingredients, all of which can be found at the co-op. Happy fall ya’ll!
2 tablespoons olive oil
1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1 1/2 pounds or less, peeled, chopped, and cubed into 1/2-inch cubes)
4 garlic cloves, pressed or minced
1 tablespoon of chili powder
1/2 tablespoon chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
1/4 teaspoon of cinnamon
1 bay leaf
2 cans of black beans rinsed and drained, or 3 cups cooked
1 small can (14 ounces) diced tomatoes, include the liquid
2 cups vegetable broth
Salt, to taste
Optional garnishes: avocados, tortilla chips, red pepper flakes, cilantro
1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and
butternut squash and cook, stirring occasionally, until the onions are turning translucent.
2. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
3. You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing a hearty chili
consistency. Remove the bay leaf and add salt to taste.
Recipe Source: Cookie + Kate