Name: EFK Butternut Squash & Black Bean Chili
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 poblano pepper, diced; 4 garlic cloves, minced; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 2 tbsp tomato paste; 1 (28 oz) can fire-roasted diced tomatoes; 2 (15 oz) cans black beans, drained and rinsed; 1 1/2 lb peeled butternut squash, cut into 1/2-inch cubes; 3 cups low-sodium vegetable broth; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 cup frozen corn, optional; 1 lime; 1/3 cup chopped fresh cilantro; Avocado, shredded cheese, or Greek yogurt, for serving, optional

Directions

1. Heat olive oil in a Dutch oven over medium-high. Add onion, bell pepper, and poblano and cook 7–8 minutes until softened and lightly browned.
2. Add garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook 1 minute, stirring constantly.
3. Add tomatoes, black beans, butternut squash, broth, salt, and black pepper. Bring to a boil, then reduce to a steady simmer.
4. Partially cover and simmer 30–35 minutes, stirring occasionally, until squash is tender and chili has thickened.
5. Stir in corn if using and simmer 5 minutes. Mash a small portion of beans and squash against the side of the pot if a thicker texture is desired.
6. Finish with lime juice and cilantro. Taste and adjust seasoning. Serve with desired toppings.

Equipment

Large Dutch oven; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; wooden spoon; ladle.

Food safety & storage

Refrigerate chili within 2 hours in shallow containers and use within 3–4 days. Reheat leftovers to 165°F. Keep dairy toppings refrigerated until serving.

EFK Butternut Squash & Black Bean Chili

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.