Still feeling like you indulged too much over the recent holiday? Here’s a healthy, hearty chili to offset some of those feelings of guilt.
Three Bean Chipotle Butternut Chili
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp cumin
2 tsp dried oregano
1 cab diced tomatoes
8 oz can tomato sauce
2 cups (or more) vegetable broth
12 oz butternut squash, peeled, seeded and chopped into chunks, pre-cooked slightly *
3 cans of beans, drained and rinsed well *
1-1/2 Tbsp chipotle pepper in adobo puree, add more or less as desired, check ingredients *
1/2 – 1 tsp salt
Heat 1 Tbsp or so of olive oil in a large soup pot. When hot, add onion and saute for about 3 minutes. Add bell pepper and saute until crisp-tender, about 3 minutes. Add garlic and saute for one additional minute. Stir in chili powder, cumin and oregano and cook for 1 minute, stirring frequently so that spices do not burn.
Stir in diced tomatoes and sauce. Add broth and squash. Simmer for 10-15 minutes or until squash is tender (when pierced easily with a fork). Stir in beans and chipotle puree. Add more broth if needed, to get to desired consistency. Simmer for 10 minutes more or until beans are heated through. Stir in salt to taste. Serve topped with chopped avocado, cheese, green onions or sour cream.
* This time I used pre-cut butternut squash from Trader Joe’s and I pre-cooked it for a few minutes in the microwave.
* Use any variety of beans. I used black beans, pinto beans and kidney beans.
* Be sure to check the label of your chipotle peppers in adobo, not all brands are gluten free. When I open a new can of chipotle peppers in adobo sauce, I throw the contents of the whole can in the blender and blend it into a puree. I store the remainder in the freezer to use later.