Black Bean/Butternut Squash Chili
3-4 cans rinsed black beans (or freshly cooked)
1 butternut squash peeled & chopped into 1/2 cubes
1-2 onion diced
1-2 red or green bell peppers diced
1-2 cans whole tomatoes (Muir Glen if possible)
1 lime (divided as minced zest and juice)
1 bunch fresh cilantro
1-2 chilpolte chili + sauce (to liking)
5 cloves garlic minced
oil for sauteeing
2tablespoon ground cumin plus other spices, chili powder etc.
In large pan, saute onion, pepper & garlic until limp. Add squash cubes & minced lime zest and cook 10-15 minutes more. Add cumin and other spices (chili powder, cocoa powder, cinnamin) if desired and sweat until spice aroma fills the kitchen.
Add tomatoes and break apart with hands or spoon. Cook 10 minutes. Add black beans, chilpolte chili with adobo sauce, and heat until beans are hot.
Serve over rice with lime wedges and chopped fresh cilantro.