Butternut Squash and Heirloom Bean Chili

YIELD 8 servings

Ingredients

3 cups chopped, peeled butternut squash
1 large (or 2 medium) poblano peppers, cut into halves, seeds and stem removed
2 tablespoons olive oil, divided
1 teaspoon salt, divided
Freshly ground black pepper
1 medium onion, chopped
2 banana peppers, chopped
1 jalapeno, seeds removed, thinly sliced
2 garlic cloves, minced
1 cup dry beans (kidney, black or pinto) presoaked
Water
2 teaspoons allspice
1 teaspoon cumin

Instructions

1. Preheat oven to 425F.

2. Spread squash and poblano peppers on a baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and pepper. Roast about 20 minutes, until squash is browned and pepper skins are blistered. Let cool. Remove pepper skins. Chop peppers and set aside with squash.

3. Heat remaining olive oil in a large saucepan over medium heat. Add onion, banana peppers, jalapeńo and garlic. Add 1/2 teaspoon salt and pepper; cook until onion is translucent. Add dry beans; stir until coated. Pour in water, covering beans by at least 2 inches. Add roasted poblano. Simmer until beans are tender, about 2 hours, adding more liquid as necessary. When beans are tender, add squash, allspice and cumin.

Per serving: 164 Calories, 4g Fat, 0mg Cholesterol, 304mg Sodium, 27g Carbohydrate, 8g Fiber, 8g Protein

Photography by Teresa Blackburn. This recipe originally appeared as Butternut Squash and Heirloom Bean Chili on Relish.com.

For more butternut squash recipes on relish.com, check out the following:

Butternut Squash Risotto

Portobello-Stuffed Butternut Squash

Quinoa with Roasted Butternut Squash and Cranberries



30 comments

Sonia M

Thanks for sharing

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Elena Poensgen
Elena Poensgen3 years ago

Thank you

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Angela K.
Angela K4 years ago

Thanks for sharing

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Connie O.
Connie O4 years ago

thanks

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Jennifer C.
Past Member 4 years ago

Thanks.

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Sara Sezun
Sara S4 years ago

This sounds good.

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JL A.
JL A4 years ago

think other kinds of squash could also be used/substituted

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Vicky P.
Vicky P4 years ago

thanks

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Elena Poensgen
Elena Poensgen4 years ago

Thank you :)

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Natasha Salgado
Past Member 4 years ago

Hearty healthy--yummy. Thanks 4 the recipe!

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