Dinner · Poultry · Stew

Chipotle Butternut Squash Chilli

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Need a new idea for using up leftover squash from all those holiday meals?  Try this chilli, a meatless meal that will leave even the biggest meat eaters satisfied.  Spicy an belly-warming, a sure hit !

Ingredients:

2tbsp of olive oil

1lb of chopped butternut squash

2 tsp of minced garlic

1 medium onions diced

1, 14 oz can of black beans, risned

2 tbsp. of tomato paste

1 tbsp. of cumin

1/2 of 1 7oz can of chipotle peppers in adobo

3 cups of chicken stock or vegetable stock

1/2 tbsp of dried oregano

2tbsp of honey and 2tbsp of lime juice

salt and pepper to taste

Method:

Heat oil in a pot and cook onions, garlic, tomato paste, peppers and cumin till onions wilt and soften.

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Add beans and squash and sauté till softened.

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Add chicken stock and dried oregano.

Simmer on medium low heat till the stew thickens-about 20-30mins.

Adjust seasoning and then stir in lime juice and honey–this will cut the heat of the peppers.

Serve hot with tortilla chips, sour cream and avocado slices.

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3 thoughts on “Chipotle Butternut Squash Chilli

  1. This chili looks wonderful, Priya! I know I would love it. My husband doesn’t like butternut squash, though. I kinda wish he did, because I think I would like it for every meal! Maybe I’ll make it for my mom and me sometime. Thanks for the recipe! Hope you are doing well.

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