City Palate

The Entertaining Issue - November December 2017

Chipotle Squash and Black Bean Chili
Sept/Oct 2010

Chili is always better the next day, so simmer this one afternoon, then cool it and pop it in the fridge overnight. Dinner is ready when you get home from work the next day. Try this over a roasted, halved sweet potato.

canola or olive oil

1 onion, chopped

1 red pepper, seeded and chopped

3-4 garlic cloves, crushed or minced

1 medium squash, peeled, seeded and cut into 1/2-inch pieces

1 28 oz. (796 mL) can diced, whole or stewed tomatoes

2 19 oz. (540 mL) cans black beans, rinsed and drained

1 19 oz. (540 mL) can red kidney beans, rinsed and drained

1-1/2 c. beef, onion or vegetable stock, or 1 bottle stout beer (such as Guinness)

1 T. chili powder

1 T. brown sugar or maple syrup

1 canned chipotle chile en adobo, minced

2 t. ground cumin

1/2 t. salt

In a large heavy pot, heat a drizzle of oil over medium-high heat. Sauté the onion and red pepper for about 5 minutes, until soft. Add the garlic and cook for another minute or two. Add the squash, tomatoes, beans, stock or beer, chili powder, brown sugar, chipotle chile, cumin and salt and bring the chili to a simmer.

Turn the heat to low, partially cover the pot and let the chili simmer for an hour or so, until it’s thick and uniform in colour. Serve the chili immediately or cool it completely and refrigerate overnight, then reheat it the next day. Serves 6 to 8.



Vegetables and Salads