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POBLANO AND BUTTERNUT SQUASH CHILI


6 poblano peppers

4 cups butternut squash cubes

12 ounces dry pinto beans

Extra virgin olive oil

1 large onion, coarsely chopped

1 jalapeno pepper, deseeded and chopped

4 cloves garlic, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground allspice

Salt and freshly ground black pepper

1/4 cup chopped cilantro

2 limes, quartered

Warm corn tortillas


1. Preheat the oven to 425 degrees. Toss the squash with olive oil, salt and pepper. Spread out on a sheet pan and roast until barely tender. Set aside.


2. In a large pot, bring the beans and 2 quarts of water to a boil. Lower to a simmer and cook until the beans are just beginning to soften. Turn off and set aside.


3. Char all sides of the poblano peppers over a gas burner or under the broiler. Remove the skin and seeds, and coarse chop the peppers.


4. Sauté the onions, garlic, and jalapeno in a large saucepan. Add the poblano peppers, spices, the beans, and their cooking liquid. Simmer until the beans are completely tender and the flavors meld. Add the squash cubes and continue simmering until they are warm.


5. Serve with chopped cilantro, lime wedges, and tortillas.


Adapted from Relish Magazine



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