Monday, November 23, 2009

Two Bean Butternut Squash Chili

I'm a sucker for a good chili ... spicy, warm, comforting. And for some very strange reason, I never make the same chili twice. I'm always tweaking: always adding a little extra this or subtracting a little of that. Sausage, ground meat, bell peppers, beans; regardless the ingredients, there is always a soul-satisfying, heartwarming bowl of chili to enjoy.

This time around, chunks of butternut squash replaced meat and provided for the perfect counterpart to cannelini and black beans. Chipotle chilies added a smoky, spicy dimension of flavor every bowl of chili should boast.

Once done, just add a dollop of Greek yogurt and some fresh cilantro over top for the perfect chili everyone will enjoy.

Two Bean Butternut Squash Chili
1/4 cup olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 small to medium butternut squash, peeled and cut into 1-inch cubes
2 chipotle chilies, seeds removed and chilies finely chopped
2 teaspoons ground cumin
1/2 teaspoon dried Greek oregano
2 medium tomatoes, diced
2 tablespoons tomato paste
2 cups black beans, either canned or dried beans boiled until just tender
2 cups cannelini beans, either canned or dried beans boiled until just tender
2 cups vegetable or chicken broth
1 1/2 cups water (use more as needed)
Salt and pepper, to taste

Heat oil in a large pot over medium-high heat and saute onions and garlic about 10 minutes until quite soft. Add the butternut squash and cook for a couple of minutes. Stir in tomatoes, paste, broth, chipotle chilies, cumin and oregano. Add the broth and water and bring to a boil. If using dried beans that have been boiled until just tender, add now and simmer chili for about 25 minutes; if using canned, let mixture simmer for about 15 minutes before adding rinsed beans to pot and then simmering for 10 minutes more.

Season to taste with salt and pepper and serve chili in bowls topped with Greek yogurt and chopped cilantro.


Peter M said...

A fine vegetarian version...Greeked-up of course!

Joan Nova said...

I've made a chili with butternut squash a time or two. It not only tastes good with the beans and chili flavors, it looks pretty.

Joy said...

Don't these ingredients just love being in a dish together! Yum!

Juliana said...

Wow, what a nice chili with beans and butternut squash...yummie!

Karine said...

Your soup seems to be a great comfort meal. Thanks for sharing :)

Chow and Chatter said...

oh wow love this what a great idea to make chili with butternut squash

Bhavesh Chhatbar said...

Just delicious, mouth-watering!!!

Garden Lizard

FoodJunkie said...

The internet is getting a bit squash-crazy lately. I guess it must be Thanksgiving or something... :-)

Peter G said...

Beans, squash...all the good things Maria! Love this veggie version!

Ivy said...

This sounds fantastic. I have never made this combo before but I am tempted to try it.

tobias cooks! said...

Nice combination of textures. I love using squash, although it seems that the squash season never ends ;-)

Anonymous said...

Such a rich & wonderful chili with butternut squash, yum!

Teresa Cordero Cordell said...

Wow, Maria, chili with butternut squash. What an excellent idea. I bet it's delicious.

Muneeba said...

Oooooooo, I've never seen butternut squash in chili before, but I like the idea a lot! Am thinking this would be great with a side of cornbread - mmmmmm.

Taste of Beirut said...

Great meatless chili recipe! I especially like the chipotle addition

Núria said...

Such delicious pictures Maria!!! Mmmm, I made a similar dish the other day but instead of chili I used mushrooms. Love seasonal dishes like yours!!!! Happy Thanksgiving dear :D

Teanna said...

Anything with butternut squash is a dish for me! And then you go and add chili?! Screaming my name! Gorgeous dish!

Erica said...

That looks delicious! Your blog is wonderful....Beautiful pictures and delicious recipes.