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
medium onions, chopped
cloves garlic, minced
poblano peppers, cut in 1/4 inch dice
jalepeno peppers, seeded and minced
ancho chili powder
14.5 ounce can diced tomatoes
14.5 ounce can tomato sauce
bottle of wheaty beer
butternut squash cut into 1/2 inch dice
cans of black beans, rinsed and drained
grated manchego cheese for serving
In This Recipe
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.
Add peppers and cook for 5 minutes, then add spices and cook for 2 minutes.
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.