Author Notes
Don't worry, I have a no-fail garnish that will make the meat lovers come around to this otherwise vegetarian chili. A sprinkling of crispy chorizo on top of this flavorful chili is all you need to please everyone. (Tortilla chips, avocado, fresh cilantro and a nice sharp cheddar help too though.)
You can add other vegetables to this, if you'd like. I've used spinach, cauliflower, and zucchini to other versions.
A note on the squash: Butternut squash is particularly good for holding its shape, but you can use whatever kind you'd like.
If I have leftover roasted squash on-hand, I'll use that instead. Cut it into 1-inch chunks and add to the pot in the last 10 minutes of cooking instead of at the beginning. —leah.vandeveldt
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Ingredients
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2 tablespoons
olive oil
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1
large yellow onion
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4
large (or 5 small) cloves of garlic
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1
medium-sized red bell pepper
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1
medium-sized green bell pepper
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2 cups
squash cut into 1-inch cubes
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1
large carrot, diced into small pieces
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2 tablespoons
mild chili powder
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2 teaspoons
cumin
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2 teaspoons
dried oregano
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1 teaspoon
smokey paprika
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1/2 teaspoon
cayenne pepper
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1 tablespoon
chipotle pepper in adobo sauce, finely diced
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3 cups
cooked black beans
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1 cup
corn kernels (canned or frozen and thawed work)
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1 1/2 cups
of diced tomatoes (or 1 can)
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1 cup
water
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Salt, to taste
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1-2
chorizo sausages, diced into small cubes (optional)
Directions
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In a large pot with a lid, heat olive oil over a medium high heat. Add the onions with a pinch of salt and cook for about 3-4 minutes until tender.
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Add garlic and cook for 1 minute.
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Add the red and green peppers and cook for 2-3 minutes, until beginning to soften, stirring often.
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Add squash and carrot and cook for another 2 minutes.
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Sprinkle in spices, along with the chipotle pepper and stir to coat the other ingredients. Cook for 1 minute.
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Pour black beans, corn, tomatoes, and water in the pot and stir to combine everything well. Season with salt, to taste.
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Bring to a boil, then reduce heat to a simmer and cover.
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Cook covered for 30-40 minutes, stirring gently every five minutes or so.
Squash should be tender at the end of this time and everything should be ready to eat.
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BUT this chili does benefit from sitting covered and warm for an hour or so and then re-heating when ready to eat.
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For the meat-lovers garnish: place diced chorizo in a dry pan heated over a medium-high heat. Cook until the oils are released and the chorizo is a deep golden brown, about 3-4 minutes. Scatter the chorizo over individual bowlfuls of chili along with any other garnishes desired.
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