Author Notes
Speech@NYU's "Dining with Dysphagia: A Cookbook" is a collection of recipes for people with dypshagia – a disorder that impacts chewing and swallowing.
View all recipes here: https://speech.steinhardt.nyu.edu/dysphagia-cookbook/
Source: https://speech.steinhardt.nyu.edu/ —Kylie Thompson
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Ingredients
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1 tablespoon
olive oil
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1
medium red onion
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1 1/2 cups
bell peppers
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2
celery stalks
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1
butternut squash
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4
small garlic cloves
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1 tablespoon
chili powder
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2 teaspoons
ground cumin
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2 teaspoons
unsweetened cocoa powder
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1-2 tablespoons
chopped chipotle in adobo, depending on how spicy you want your dish to be
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28 ounces
can of diced tomatoes
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5 cups
cooked black beans
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4 cups
vegetable broth (for a richer flavor, replace 1 cup of vegetable broth with 1 cup of brewed coffee)
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Salt and black pepper to taste
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Sour cream, minced chives, and lime wedges for serving
Directions
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Prepare ingredients: Chop the red onion and the bell peppers. Small dice the celery and set aside with the onion and peppers. Peel the butternut squash, remove seeds, and chop into ½-inch cubes. Mince the garlic cloves. Drain and rinse the black beans. Prepare the coffee, if using, and set aside.
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In a 4-6 quart Dutch oven or stockpot, heat olive oil over medium-high until shimmering. Saute the onion, bell pepper, celery, and butternut squash until the onions begin to soften, about 7-8 minutes. Once the onions become translucent, reduce the heat to medium-low.
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Add garlic, chili powder, cumin, cocoa powder, and chopped chipotle and cook, stirring regularly, until the spices are fragrant and the vegetables are evenly coated, about 30 seconds.
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Add tomatoes, beans, and vegetable broth (and coffee, if using) and stir to incorporate all the ingredients. Bring the mixture to a boil and then reduce the heat to a simmer, cooking for 30 minutes or until the vegetables are very soft and the liquid has reduced and thickened a bit. Before serving, season with salt and black pepper to taste.
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To serve, divide the chili between bowls and top with a dollop of sour cream and a sprinkle of chives and lime wedges on the side.
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