Page 69 - 2016TOHCookbook

Black Bean and ButternutSquash Chili
Zeff Family | MARBLEHEAD, MA
“We try to eat more vegetarian meals and substitute vegetables for meat where
we can.” DONNA ZEFF
INGREDIENTS
Serves 12
5 cups diced butternut squash (about 2 pounds), cut into 1⁄2 -inch pieces 1⁄4 cup plus 2 tablespoons olive oil
Salt
Ground black pepper
3 yellow onions, chopped
4 garlic cloves, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and minced
4 (15-ounce) cans black beans, rinsed and drained 2 (14.5-ounce) cans diced fire-roasted tomatoes
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1⁄2 teaspoon cayenne pepper
Sour cream and diced avocado, for serving
PREPARATION
1. Preheat oven to 400°F.
2. In a large bowl, toss the butternut squash with 2 tablespoons of the olive oil. Season with salt and pepper. Transfer the squash to a baking sheet. Bake until tender, about 25 minutes.
3. Heat the remaining 1/4 cup oil in a large pot over medium heat. Add the onions and sauté until just starting to soften, about 3 minutes. Add the garlic and cook 1 minute. Add the bell peppers and jalapeño. Sauté until tender, about 3 minutes.
4. Stir in the beans, tomatoes, chili powder, cumin, oregano and cayenne. Simmer for 15 minutes. Add the butternut squash and simmer for
15 minutes more.
5. Season the chili with salt and pepper. Serve with sour cream and avocado.
TASTE OF HOME | PAGE 59