It's not really chili, of course, but this has a deep, smoky flavor and is quite hearty. Don't be afraid to make this recipe's big batch; it freezes well. Serve with tortilla chips or steamed rice.
Servings: 8 - 10
- For the chili
- 2 tablespoons canola oil
- 1 sweet onion, coarsely chopped
- 3 carrots, cut into 1/4-inch dice
- 1 tablespoon finely chopped garlic
- 1 can (28 ounces) chopped tomatoes and their juices
- For the chili
- 1 small butternut squash, peeled and cut into 1/2-inch dice (about 4 cups), or 1-pound package diced butternut squash
- 1 medium rutabaga, peeled and cut into 1/2-inch dice (about 2 cups)
- 1 pound frozen corn kernels
- 1 can (15 ounces) kidney beans, with their liquid
- 1 can (15 ounces) black beans, with their liquid
- 2 to 4 tablespoons chili powder
- 2 chipotle chili peppers in adobo, coarsely chopped
- Coarse kosher salt
- For the garnish
- Diced plum tomatoes, for garnish
- Shredded extra-sharp cheddar cheese, for garnish
- Diced avocado, for garnish
- Finely chopped cilantro, for garnish
- Finely diced red onion, for garnish
Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots and garlic and cook for 5 minutes, until crisp-tender. Add the tomatoes, squash and rutabaga and increase the heat to medium-high, bringing the mixture to a boil. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Add the corn, beans, chili powder to taste, chipotle chili peppers and salt to taste, stirring to combine. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 20 minutes, stirring once or twice. Serve with bowls of the garnishes.
Adapted from "Starting With Ingredients," by Aliza Green (Running Press, 2006).
Tested by Bonnie S. Benwick.
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