Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Trying Some Meatless Options: Black Bean, Poblano and Butternut Squash Chili
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Freeleo1 |
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Frenchy19 |
So, last night I made a black bean/poblano/butternut squash chili recipe that I found on the Mpls StarTribune website, and it was really good! It was also the first time I had ever eaten squash-looked like cantaloupe chunks in the chili, but was, to me, pleasantly not mushy. • 1 tbsp. olive oil • 1 medium onion, chopped • 2 medium poblanos, seeded and chopped • 2 cloves garlic, finely chopped • 1 tbsp. cumin seeds • 2 (15-oz.) cans black beans, drained and rinsed • 1 (14.5-oz.) can diced tomatoes • 1 small butternut squash (about 1 1/2 lb.), peeled and cut into 1/2-in. cubes • 2 c. vegetable stock • 1 to 2 chipotle chiles in adobo sauce, finely chopped (see Note) • 1/2 tsp. salt Heat oil in a 5-quart Dutch oven over medium heat. Add the onion, poblanos and garlic and cook, stirring, for about 6 minutes, or until the vegetables are softened. Add the cumin seeds and continue to cook, stirring, for another 2 minutes. Stir in the beans, tomatoes, butternut squash, stock, chipotle chiles and salt. Bring to a boil. Reduce heat to low and cook, covered, for 15 to 20 minutes, stirring occasionally. Taste and re-season, if necessary. |
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Freeleo1 |
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Frenchy19 |
Freeleo1: "Sounds good. What does the "see note" say? I'm guessing chipotle peppers in adobo are freaking hot, use caution. I put one with some of the sauce in the chicken for 40 tamales and they were significantly hot. My mom used to use more, so I learned my lesson. Almost no one could eat them, but her. " "Canned chipotle chiles in adobo sauce can be found in the global aisle of most grocery stores. Each can contains several chiles. While this recipe calls for 1 to 2 (they can be hot, so adjust to your own taste), the remaining chiles can be frozen for future use." Interesting, as the ones I have used I do not consider all that hot. |