Food Service Version
Yield
80 taste test servings
Ingredients
4 tablespoons olive oil
2 medium red onions, chopped
5 red bell peppers, chopped
2 butternut squash, peeled and chopped into ½-inch cubes
6 garlic cloves, pressed or minced
2 ½ tablespoons chili powder
2 teaspoon ground cumin
¾ teaspoon ground cinnamon
2 bay leaves
48 oz can of black beans, rinsed and drained, or 9 cups cooked black beans
48 oz can of diced tomatoes, including the liquid
6 cups vegetable broth
Salt and pepper, to taste
2 medium red onions, chopped
5 red bell peppers, chopped
2 butternut squash, peeled and chopped into ½-inch cubes
6 garlic cloves, pressed or minced
2 ½ tablespoons chili powder
2 teaspoon ground cumin
¾ teaspoon ground cinnamon
2 bay leaves
48 oz can of black beans, rinsed and drained, or 9 cups cooked black beans
48 oz can of diced tomatoes, including the liquid
6 cups vegetable broth
Salt and pepper, to taste
Directions
1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
2. Turn the heat down to medium-low and add the garlic, chili powder, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally.
2. Turn the heat down to medium-low and add the garlic, chili powder, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally.
Home Version
Yield
4-6 servings
Ingredients
2 tablespoons olive oil
1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1½ pounds or less), peeled and chopped into ½-inch cubes
4 garlic cloves, pressed or minced
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 bay leaf
2 (15 oz) cans black beans
1 can (14 ounces) diced tomatoes with liquid
2 cups vegetable broth
Salt and pepper, to taste
1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1½ pounds or less), peeled and chopped into ½-inch cubes
4 garlic cloves, pressed or minced
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 bay leaf
2 (15 oz) cans black beans
1 can (14 ounces) diced tomatoes with liquid
2 cups vegetable broth
Salt and pepper, to taste
Directions
1. In a large pot over medium heat, warm the olive oil. Add onion, bell pepper and squash and cook, stirring occasionally, until the onions are translucent.
2. Reduce heat to medium-low and add the garlic, chili powder, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and simmer, covered, for about 1 hour, stirring occasionally, until squash is tender.
2. Reduce heat to medium-low and add the garlic, chili powder, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and simmer, covered, for about 1 hour, stirring occasionally, until squash is tender.
RSS Feed
