Butternut Squash Chili

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

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.

​

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

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. 

​