The trees are changing colours.
I have just raked the leaves
and I am craving a big bowl of hot chili
This is dinner.
- 1 to 2 tablespoonolive oil
- 1 large chopped onion
- 1 medium diced yellow or red bell pepper
- 3 garlic cloves, minced
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 (28-ounce) can diced tomatoes, undrained
- 2 chipotle chiles in adobo sauce, chopped
- 1 teaspoon chile powder, or more to taste
- 1 teaspoon oregano
- 1 medium butternut squash (about 2 pounds) – cut into cubes.
- 1/4 teaspoon salt, or to taste
- Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes.
- Add garlic and cook, stirring, a few more minutes.
- Stir in beans, tomatoes, chiplotes, chili powder, oregano and salt.
- Simmer, covered, 10 minutes.
- Add cubes of butternut squash.
- Continue cooking, covered for 30 minutes or until squash is tender.
If you want to add some ground meat (1 lb) to this chili, cook the meat with the onions and bell peppers for about 10 minutes or until the meat has browned.
If you like a thicker chili, you can puree one or two cups in the blender and then add back to the pot.
If you have the time make the chili early in the day so the flavours have time to develop.