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!

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…

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!