This is a good chili – I can’t say the squash made that much difference, but since it’s good for you – I can see having it as a standard addition to my regular chili recipe.
This chili can be made ahead of time and frozen in ziplock bags. Personally I would wait to add the squash until you are cooking to serve.
This chili is great with cornbread!
Black Bean Chili with Butternut Squash
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano preferably Mexican
- Coarse kosher salt
- PINCH of chipotle chili powder for heat – more if you like it hot
- 1 1/2 tablespoons olive oil
- 1 can Rotel OR two 14.5-ounce cans fire-roasted tomatoes
- 1 large fresh tomato chopped
- 1 lb ground sirloin chicken or turkey, browned and crumbled
- 2 onions chopped
- 8 garlic cloves chopped
- 3 cups butternut squash cubed into 1/2 inch pieces
- 1 pound dried black beans rinsed
- Sour Cream
- Diced Red Onion
- Chopped Fresh Cilantro
- Cojita Cheese
Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add ground beef (if you are using it, cook until done, crumbling as you go).
Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water.
Bring to boil, then reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, and mixture has reduced This will slightly thicken over time, my cooking time went 2-3 hours to allow the beans to soften. Stir every 15 minutes during cooking time.
30 minutes before serving, stir squash into chili. Simmer uncovered over medium-low heat until squash is tender, about 30 minutes. Season to taste with salt and pepper. Adjust seasonings as necessary.