Sweet Pea Chef

A foodie mommy shares tips, tricks and stories from her kitchen as she seeks out more healthful and interesting meals.



sarah22277's picture sarah22277

My mother-in-law gave me this recipe years ago:

Butternut Squash and Black Bean Chili

3- TBS Olive Oil
1- Onion, chopped
1- Red or Green Pepper, chopped
1- TBS Cumin
1 1/2- LBS Butternut Squash, peeled, seeded, and cut into 1" cubes
2- 15 oz cans Black Beans, drained
2- 15 oz cans Diced Tomatoes
1- 15 oz can Refried Beans (remember to use vegetarian if desired, many brands include lard)
1- Cup Chicken OR Vegetable Broth
1- Can Diced Green Chilies OR 1- Can Chipotle Chilies in Adobo Sauce

Note: If using Chipotle Pepper: remove one from can, seed, and chop fine.

In a large pot, saute onions, pepper, and cumin until onion is transluscent. Add remaining ingredients and bring to a boil. Turn down heat to a simmer and cook 30-45 minutes, or until the squash is tender/mushy. Serve with Sour Cream and/or Cheese if desired.

Amer21's picture Amer21

This was a timely post last week. I had a big can in my fridge which I usually end up tossing after using 1 or 2 chipotles. I froze mine and we'll see how it goes!!