Chipotle Butternut Squash Chile

One of my greatest loves during the fall and winter months is soup. Not broth. but chunky, hearty, filling soup. It’s easy, comforting and warms you up down to your toes. Soup leaves the kitchen smelling homey. It is easy to double or triple a batch for company. Easy to store, reheat and freeze…and you can cook it so many ways. If you search our posts, we have no shortages of soup here. While I can’t complain about the winter being warmer this year, it has left me less in the mood for soup.

Last week, though, I found myself craving a bowl. I ransacked my fridge to see what I had. Last year I made a delicious butternut squash black bean and quinoa chili, but have since lost the recipe. In my search, I stumbled upon this Chipotle Butternut Squash Chili with Avocado from Cookie & Kate. I already knew that butternut squash and black beans were an excellent combination, and I felt that you can’t really go wrong with chipotle and avocado, especially since I had recently learned to pick a perfectly ripe avocado. So I gave it a go…

Look at this deliciousness —- just screaming eat me

The results were far better than I hoped. We ate it back to back meals, and leftovers. My hubby was quite disappointed when it was all gone. The recipe calls for about an hour of cooking time and a half hour of prep, but I cut this way down, by throwing everything in the pressure cooker for 20 minutes. To adapt it for the pressure cooker, I started by sauteing onions, bell peppers and squash in a pan with olive oil. (Costco sells pre-cut squash!). Once soft, add garlic, chili powder, chipotle, cumin and cinnamon and just enjoy the fragrance. Add the bay leaf, black beans, tomatoes, and broth, put the lid on and cook for 20 minutes. At this point I simmered my chili for about 10 minutes until it was reduced, in the future I will put less liquid… though truth be told, I think pureeing it in a blender for a hearty creamy soup would also be absolutely scrumptious

There are notes on the original recipe, that you may be able to cook this in the slow cooker also.

You can top the chili with corn tortilla strips/chips, avocado, cheese, sour cream, red pepper flakes, cilantro, hot sauce or whatever else you think would be good. I topped mine with cheese, sour cream and avocado. Find the recipe here; and let us know what you think!

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Pulled Pork & Black Bean Chili


[This is another follow-up to my monstrous bowl of pulled pork. Read about my other meals: Pulled Pork Breakfast Skillets, and Pulled Pork Cheesesteak, or learn how to make pulled pork in your crockpot]



Of all the meals that I have made with pulled pork, this is easily the most time consuming. It was most definitely worth it though. I found a recipe for Black Bean Chile w. Chipotle Pulled Pork on Sippity Sup. The original recipe called for cooking the black beans and pork for hours on the stove, and required a bit more work than I was willing to put in, especially since I already had loads of delicious pulled pork on hand.

I cooked this in my instantpot, but on slow cooker mode, so that I could do everything in a single pot! I also cut the recipe in half, and adapted it a bit for us. This was also my first time using dried beans. Mary’s post on the subject inspired me!

One of the many ingredients in this chili is chipotle peppers in adobo sauce. This is one of my favorite ingredients. I love spicy food, and I love the smoky flavor of chipotle. However, recipes never call for a whole can. I use my food processor, and blend the remaining sauce and peppers up. I freeze them overnight in a small ice cube trays, then transfer to a bag. That way they are always on hand for a recipe, and I am not throwing away old cans. For my tray, 1 cube = 1 pepper.

Black Bean Chili w. Pulled Pork
Adapted from Sippity Sup
Ingredients
  • 2 Tbl Vegetable Oil
  • 1 Large Yellow Onion, Chopped
  • 6 Cloves Garlic Minced (3 Tsps)
  • 3.5 Tbl Chili Powder
  • 3/4 Tbl Ground Cumin
  • 8 Cups Water*
  • 1 Lb Dried Black Beans 
  • 3 tsp Mexican Oregano (Yes there is a difference!)
  • Zest of 1/2 Orange
  • 3 Poblano Peppers, seeded, chopped
  • 2 Cups Pulled Pork
Toppings
  • Salsa Verde
  • Chipotle Peppers in Adobo Sauce
  • 1 Cup Sour Cream
  • Avocado Chunks (optional)
  • Queso Fresca
Directions:
  1. Prepare black beans: Rinse, and soak overnight, rinse again 
  2. Heat oil. Add onions and garlic, cooking until translucent.
  3. Add chili powder and cumin, stirring until fragrant, approx 1 min
  4. Add water, black beans, oregano, and orange zest, and poblano peppers
  5. Cook on high 4-6 hours or low 6-8 hours
  6. (Monitor water level, if chili looks to thick, additional water can be added)
  7. Pork can be added during last 1/2 hour, or heated and placed on top. 
  8. Mix chipotle peppers with sour cream. Add more or less to taste. 
  9. To Serve: scoop chili in bowl, top with pork, queso fresca to taste, chipotle sour cream, and salsa verde. May also add sliced avocado, crushed corn chips, hot sauce, ect.