I dunno where you live, but where I live in Idaho, fall is here. Just yesterday (literally) I was in a tank top out in our back courtyard, doing a little yoga in the warm sun. And then today… c-c-c-cold! Friends were coming over tonight, so I was glad to cook up a big pot of something tasty and fall-ish. And now, I’ma gonna share it with you!
This recipe comes from prolly my fave cookbook right now: Love Real Food, by Kathryne Taylor. Go get it. SO good. Pure delicious genius-ness. Every recipe I’ve tried from it is super tasty. This one tonight was no exception. A little sweet, a little spicy. Flavor-full! Gluten free. Dairy free. Vegan. Egg free. Nut free. Soy free.
Ready? Let’s do this, people…
BUTTERNUT SQUASH CHIPOTLE CHILI
INGREDIENTS:
chili
2 T. extra-virgin olive oil
1 medium red onion, chopped (I used a yellow onion)
2 red bell peppers, chopped
3 cups cubed butternut squash (½ inch cubes) (I used yams)
Salt
4 cloves garlic, pressed or minced
1 T. chili powder
1 ½ – 3 t. adobo sauce, from a can of chipotle peppers in adobo (this makes it suuuuper tasty)
1 t. ground cumin
¼ t. ground cinnamon (key)
1 bay leaf
2 cans (15-oz. each) black beans, rinsed and drained, or 3 cups cooked black beans (or kidney beans)
1 can (14.5 oz.) diced tomatoes, with liquid
2 cups vegetable broth
crispy tortilla strips (or, cheat and just grab some tortilla chips… I did)
1 ½ t. extra virgin olive oil
3 corn tortillas, cut into 2-inch-long, ¼ inch wide strips
Salt
additional garnishes
2 small avocados, diced
Handful of chopped cilantro
Cooking instructions:
- Over medium heat, in a big soup pot, saute’ onion, bell peppers, squash and pinch of salt in olive oil. Cook, stirring occasionally, until onions are translucent, about 10 minutes.
- Reduce heat to medium-low. Add garlic, chili powder, adobo sauce, cumin, and cinnamon. Cook, stirring constantly for about 30 seconds. Add bay leaf, beans, tomatoes, and broth. Stir to combine. Increase heat to medium-high and bring mixture to a simmer.
- Cover and cook, reducing heat as necessary to maintain gentle simmer, stirring occasionally, for about an hour. Chili is done when butternut squash is tender and liquid has reduced somewhat. Remove bay leaf and discard it.
- Add salt or more adobo sauce for more flavor. That adobo, tho. So good.
- To make tortilla strips: Heat olive oil in large skillet. Toss in the tortilla strips, sprinkle with salt, and stir. Cook until strips are crispy and turning golden, stirring occasionally, 5-10 minutes. Cover a plate with a piece of paper towel and place it near stove. Once the strips are done, scoot them onto the covered plate to drain and cool.
- Ladle the chili into bowls, top with crispy tortilla strips, plenty of diced avocado, and a sprinkle of chopped cilantro.
Happy fall, y’all!
What about you?
Any fall favorite recipes?
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