Author Notes
The fruit and vegetable store by me has a clearance rack for less-than-perfect produce. I've gotten some amazing deals, like 4 very ripe mangos for $1 (!!!). There is almost always a package of 4 or 5 poblanos on the clearance rack priced around 75 cents, so I've tried to come up with new uses for poblano, one of which is this chili. The rest of the chili ingredients are pretty inexpensive too, so the small amount of manchego as garnish doesn't add much to the total cost. —VanessaS
Ingredients
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1 tablespoon
olive oil
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2
medium onions, chopped
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4
cloves garlic, minced
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4
poblano peppers, cut in 1/4 inch dice
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2
jalepeno peppers, seeded and minced
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3 tablespoons
ancho chili powder
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1 tablespoon
ground cumin
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1 teaspoon
cayenne
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1 teaspoon
oregano
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1 teaspoon
salt
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1
14.5 ounce can diced tomatoes
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1
14.5 ounce can tomato sauce
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1
bottle of wheaty beer
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3 cups
butternut squash cut into 1/2 inch dice
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2
cans of black beans, rinsed and drained
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grated manchego cheese for serving
Directions
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Heat the oil in a heavy pot over medium high heat. Add onions and garlic and sauté for about 5 minutes, stirring occasionally, until softened and just starting to brown.
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Add peppers and cook for 5 minutes, then add spices and cook for 2 minutes.
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Add the tomatoes, beer and butternut squash and cook over medium heat for 25 minutes, until squash is softened. Add black beans and simmer for 15 minutes. Serve with a bit of grated manchego on top.
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