Start to Finish
- 1 tablespoon olive oil
- 1 medium red onion
- 1½ cups bell peppers
- 2 celery stalks, diced
- 1 butternut squash
- 4 small garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1-2 tablespoons chopped chipotle in adobo, depending on how spicy you want your dish to be
- 28-ounce can of diced tomatoes
- 5 cups cooked black beans
- 4 cups vegetable broth (for a richer flavor, replace 1 cup of vegetable broth with 1 cup of brewed coffee)
- Salt and black pepper to taste
- Sour cream, minced chives, and lime wedges for serving
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.
- 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.
- 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.
- 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.
- 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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