Squash and Black Bean Chile

I found this recipe after receiving the January/February edition of the food network magazine and spontaneously ran to Gristedes to make the recipe. Cut to five hours later when my feet are throbbing from standing on them all day and my family’s table is set with our best (and only) china, this chile, cornbread, Sautéed Kale and beets with Goat Cheese. While I love cooking, the highlight of this day was definitely the after effect. My parents raved about the chile and, while this recipe serves 6-7, we ate it all.

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Ingredients:
3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 bell peppers (1 red, 1 yellow), chopped
Kosher salt
3 cloves garlic, minced
2 tablespoons chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 tablespoons tomato paste
1 28 -ounce can diced fire-roasted tomatoes
2 15 -ounce cans black beans (do not drain)
2 bay leaves
1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
1 small rutabaga (about 1 pound), peeled and cut into 1/2-inch squares (about 3 1/2 cups)– if rutabaga is unavailable, add another 2 cups of butternut squash
Sliced scallions and shredded cheddar cheese, for topping
Cornbread, for serving

Directions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.

2. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes.

3. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste.

4. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.

5. Add 2 cups of water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot.

6. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga.

7. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.

8. Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread. I am posting a Gluten Free cornbread recipe next week.

Love,

Ally