Butternut squash and black beans are spiced with ancho and chipotle chili powders in this hearty winter warmer, which also packs fragrant notes of garlic and cumin. This squash spin on an American classic proves the adage “if you think chili needs meat, you don’t know beans!” This recipe comes to us from Top Chef’s Fabio Viviani.
2 tablespoons extra virgin olive oil
1 butternut squash, peeled and diced
1 onion, diced
4 cloves garlic, minced
2 tablespoons ancho chili powder
1/2 teaspoon ground chipotle chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups vegetable broth
2 (15 ounce) cans black beans, rinsed
1 (15 ounce) can tomatoes with green peppers
4 teaspoons lime juice
1/2 cup chopped cilantro
Place the oil in a large pot or dutch oven over medium-high heat. Add the butternut squash and onion and cook for about 4 minutes, or until the onion softens slightly. Season with the garlic, chili powders, cumin and salt. Stir to ensure the spices are evenly distributed and cook for about 30 seconds more, or until they become fragrant.
Add the stock and bring the mixture to a simmer. Cover, reduce heat to medium-low and simmer for about 10 minutes, or until the butternut squash is tender.
Add the beans, tomatoes and lime juice to the pot. Increase heat to high and cook for about 4-5 minutes, or until the sauce has reduced slightly. Remove from heat, stir in the cilantro and enjoy!