Roasted Poblano Peppers And Stewed Butternut Squash Chili

Name: Roasted Poblano Peppers And Stewed Butternut Squash Chili
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 12 serving
Ingredients: 8 cups cubed butternut squash; 4 cups roasted poblano peppers; 2 cups onion; 2 cups low sodium vegetable stock; 2 oz can of black beans, drained; 2 ounce can diced tomatoes; 1 ounce can tomato paste; 1 teaspoon kosher salt; 2 teaspoon garlic powder; 1.5 teaspoon oregano; 1.5 tablespoons cumin; 3 tablespoons ancho chili powder; 2 large cinnamon sticks; 3-4 tablespoons olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings
12
Calories
330 kcal
Course
Main Course
Cuisine
Mexican

Roasted Poblano Peppers And Stewed Butternut Squash Chili

Gary Gonzalez

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This is the ultimate vegetarian chili recipe. Roasted poblano peppers and stewed butternut squash go so well with the cinnamon, chili powder, and black beans.

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Ingredients

Servings

8 cups cubed butternut squash 1 large or 2 medium size should be sufficient.
4 cups roasted poblano peppers
2 cups onion
2 cups low sodium vegetable stock
2 oz can of black beans, drained
2 ounce can diced tomatoes
1 ounce can tomato paste
1 teaspoon kosher salt
2 teaspoon garlic powder
1.5 teaspoon oregano
1.5 tablespoons cumin
3 tablespoons ancho chili powder Regular chili powder can be substituted.
2 large cinnamon sticks Can substitute 1 tsp of ground cinnamon.
3-4 tablespoons olive oil

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Instructions

Turn oven on to 400F and place rack in middle.
Place poblano peppers on sheet pan and rub 1 Tbsp of olive oil onto peppers with hands. Roast in oven for 30 minutes.
Remove peppers from oven after 30 minutes and let cool.
While peppers are cooling cube 8 cups of butternut squash into bite size pieces no larger than 1" cubes. Chop the 2 onions.
Peel the skin off the cooled poblanos with gloves and discard the seeds, stems and core of the peppers. Chop the peppers into bite size pieces.
In large pot saute the onion for 5 minutes in 2-3 Tablespoons of olive on medium heat.
Next add the butternut squash and chopped peppers and mix it all around.
Add the cumin, oregano, garlic powder, salt, chili powder, cinnamon sticks, vegetable stock, diced tomatoes, and tomato paste and stir it all together. Cover and set heat on medium-low
After 30 minutes of simmering remove lid and add the drained black beans to the pot. Stir together and cook uncovered for 3-5 minutes. If the chili is too thick , thin with 1/2 cup of vegetable stock or water. If too thin cook uncovered over medium heat for 5-10 minutes to thicken.
The chili is finished. Serve with cilantro, avocado, limes and sour cream. Enjoy!