Soup season is almost over, but there’s still time to enjoy a hearty chili!
The weather is already starting to turn warmer, but we’re still having some occasional cold snaps. If you love warm and comforting food on a cold day and overall Hygge, here’s a great recipe for you.
It’s easy to make and uses ingredients you might already have on hand (and it allows for a lot of room for improvisation!). So next time you see the forecast take a dip in temperature, be sure to cook up a pot of this chili!
INGREDIENTS (makes 4 servings)
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 red bell peppers, chopped
- 1 small butternut squash, peeled and chopped into 1-inch cubes
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon chopped chipotle pepper in adobo
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 bay leaf
- 2 cans (15 ounces each) black beans or chili beans (your choice), drained and rinsed
- 1 small can (14 ounces) diced tomatoes, including the liquid
- 2 cups vegetable broth
- Chopped fresh cilantro, diced avocado, sliced peppers or tortilla chips for garnish
INSTRUCTIONS
- In a 4- to 6-quart Dutch oven or stockpot over medium heat, sauté the onion, bell pepper and butternut squash, stirring occasionally, until the onions are turning translucent.
- Turn the heat down to medium-low and add the garlic, chili powder, chopped chipotle peppers, cumin and cinnamon. Stirring constantly, until fragrant, about 30 seconds.
- Add the black beans, tomatoes with their juices and broth. Stir to combine and cover for about 1 hour or until the squash is tender but not soft, stirring occasionally.
- Remove 1 cup of the chili. transfer to a blender or food processor, making sure to get some of the liquid portion. Blend until smooth, then pour the blended mixture back into the pot.
- Salt to taste
- Serve topped with the garnishes of your choice.
Bruce
Image by -Rita-👩🍳 und 📷 mit ❤ from Pixabay