Vegetarian Squash Chili

Name: Vegetarian Squash Chili
Ingredients: 1 tablespoon olive oil; 1 medium red onion; 1 1/2 cups bell peppers; 2 celery stalks; 1 butternut squash; 4 small garlic cloves; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons unsweetened cocoa powder; 1-2 tablespoons chopped chipotle in adobo, depending on how spicy you want your dish to be; 28 ounces can of diced tomatoes; 5 cups cooked black beans; 4 cups vegetable broth (for a richer flavor, replace 1 cup of vegetable broth with 1 cup of brewed coffee); Salt and black pepper to taste; Sour cream, minced chives, and lime wedges for serving

15 ingredients

5 steps

Ingredients

1 tablespoon olive oil
1 medium red onion
1 1/2 cups bell peppers
2 celery stalks
1 butternut squash
4 small garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons unsweetened cocoa powder
1-2 tablespoons chopped chipotle in adobo, depending on how spicy you want your dish to be
28 ounces can of diced tomatoes
5 cups cooked black beans
4 cups vegetable broth (for a richer flavor, replace 1 cup of vegetable broth with 1 cup of brewed coffee)
Salt and black pepper to taste
Sour cream, minced chives, and lime wedges for serving

Directions

1

Prepare ingredients: Chop the red onion and the bell peppers. Small dice the celery and set aside with the onion and peppers. Peel the butternut squash, remove seeds, and chop into 1/2-inch cubes. Mince the garlic cloves. Drain and rinse the black beans. Prepare the coffee, if using, and set aside.
2

In a 4-6 quart Dutch oven or stockpot, heat olive oil over medium-high until shimmering. Saute the onion, bell pepper, celery, and butternut squash until the onions begin to soften, about 7-8 minutes. Once the onions become translucent, reduce the heat to medium-low.
3

Add garlic, chili powder, cumin, cocoa powder, and chopped chipotle and cook, stirring regularly, until the spices are fragrant and the vegetables are evenly coated, about 30 seconds.
4

Add tomatoes, beans, and vegetable broth (and coffee, if using) and stir to incorporate all the ingredients. Bring the mixture to a boil and then reduce the heat to a simmer, cooking for 30 minutes or until the vegetables are very soft and the liquid has reduced and thickened a bit. Before serving, season with salt and black pepper to taste.
5

To serve, divide the chili between bowls and top with a dollop of sour cream and a sprinkle of chives and lime wedges on the side.