Roasted Poblano Peppers And Stewed Butternut Squash Chili
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
330 kcal
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Course
Main Course
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Cuisine
Mexican
Roasted Poblano Peppers And Stewed Butternut Squash Chili
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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
- 8 cups butternut squash 1 large or 2 medium size should be sufficient, cubed
- 4 cups poblano peppers roasted
- 2 cups onion
- 2 cups vegetable stock low sodium
- 2 oz black beans canned, 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 stick Can substitute 1 tsp of ground cinnamon
- 3-4 tablespoons olive oil
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!
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
63g
(21%)
Protein
15g
(30%)
Fat
6g
(9%)
Sodium
500mg
(21%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Sodium | 500mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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