Butternut Squash And Black Bean Vegetarian Chili Recipe

Name: Butternut Squash And Black Bean Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butternut Squash and Black Bean Vegetarian Chili; Kathy's Note: This chili has a sweet and smoky and slightly spicy flavor. It can be made a day or two ahead of time. Serve with the Spider Cornbread, and top with sour cream and chopped scallions.; Ingredients:; 1 pound black beans, soaked overnight in a large bowl of cold water or 6 cups cooked canned black beans, drained, rinsed, and drained again; 2 tablespoons olive oil; 2 leeks, dark greens discarded, cut lengthwise and thinly sliced; 1 small red onion, chopped; 3 scallions, cut into 1-inch pieces; Salt and freshly ground black pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 2 teaspoons chile powder; 1/3 cup chopped fresh cilantro; 3 pound butternut squash or any winter squash, peeled, deseeded, and cut into 1-inch cubes; 2 ribs celery, chopped; 4 ripe tomatoes, chopped, or 2 cups canned tomatoes with their juice; 4 cups vegetable stock; One 4-ounce can whole green chiles, drained and thinly sliced; Hot pepper sauce to taste; Accompaniments: Cornbread (recipe below), sour cream, and 3 thinly sliced scallions

Servings: persons

Butternut Squash and Black Bean Vegetarian Chili
Kathy's Note: This chili has a sweet and smoky and slightly spicy flavor. It can be made a day or two ahead of time. Serve with the Spider Cornbread, and top with sour cream and chopped scallions.
Ingredients:
1 pound black beans, soaked overnight in a large bowl of cold water or 6 cups cooked canned black beans, drained, rinsed, and drained again
2 tablespoons olive oil
2 leeks, dark greens discarded, cut lengthwise and thinly sliced
1 small red onion, chopped
3 scallions, cut into 1-inch pieces
Salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 teaspoons chile powder
1/3 cup chopped fresh cilantro
3 pound butternut squash or any winter squash, peeled, deseeded, and cut into 1-inch cubes
2 ribs celery, chopped
4 ripe tomatoes, chopped, or 2 cups canned tomatoes with their juice
4 cups vegetable stock
One 4-ounce can whole green chiles, drained and thinly sliced
Hot pepper sauce to taste
Accompaniments: Cornbread (recipe below), sour cream, and 3 thinly sliced scallions

1
Instructions:
2
Soak the beans in cold water overnight. Drain and place in a large pot with fresh cold water and bring to a boil over high heat. Reduce heat to low and partially cover; cook for about 45 minutes, or until just tender. Drain the beans. Alternately you can use canned beans that are drained, rinsed, and drained again.
3
In a large pot heat the oil over low heat. Add the leek and onion and cook, stirring, for 8 minutes. Add the scallions, salt and pepper and cook another 2 minutes. Add the cinnamon, cumin, chile powder, and cilantro and stir well; cook 1 minute. Add the squash and stir well to coat all the squash pieces with the spices and onions; cook 4 minutes. Add the celery, tomatoes, vegetable broth, and chiles, and bring to a boil over high heat. Reduce the heat to low, cover, and cook about 1 hour or until the squash is tender. Taste for seasoning and add salt, pepper, and hot pepper sauce to taste. Serve hot with a dollop of sour cream and a sprinkling of scallions.

2710

kcal

Calories

285

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Butternut Squash and Black Bean Vegetarian Chili, Kathy's Note: This chili has a sweet and smoky and slightly spicy flavor. It can be made a day or two ahead of time. Serve with the Spider Cornbread, and top with sour cream and chopped scallions., Ingredients:, 1 pound black beans, soaked overnight in a large bowl of cold water or 6 cups cooked canned black beans, drained, rinsed, and drained again, and more.

Yes, Butternut Squash And Black Bean Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Black Bean Vegetarian Chili

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