Over at the Splendid Table on National Public Radio, they’re cooking up a vegetarian chili with butternut squash. The recipe is from “Party Vegan: Fabulous, Fun Food for Every Occasion” by Robin Robertson. Maybe like me you still have one remaining pepper from a November box. Mine are turning red and sweet, making them perfect for this chili.
Ingredients:
1 tablespoon olive oil 1 small butternut squash, peeled, halved, and seeded, cut into 1/4-inch dice 1 medium yellow onion, coarsely chopped 1 medium carrot, finely chopped 1 medium bell pepper, coarsely chopped 1 (14.5-ounce) can crushed tomatoes 2 tablespoons tomato paste 4 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed 1 chipotle chile in adobo, minced 1 cup apple juice 3 tablespoons chili powder 1/2 teaspoon ground allspice 1/2 teaspoon sugar Salt and freshly ground black pepper
Preparation:
Makes 4 to 6 servings
In a large saucepan, heat the oil over medium heat. Add the squash, onion, carrot, and bell pepper,. Cover and cook until softened, about 10 minutes. Add the tomatoes, tomato paste, beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, and salt and black pepper, to taste. Bring to a boil, then reduce the heat to low. Simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.
Uncover and simmer about 10 minutes longer. Serve immediately. If not using right away, bring to room temperature, then cover and refrigerate for up to 3 days or freeze for up to 2 weeks, then thaw before reheating
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