Recipe: Butternut Squash And Bean Chili
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Kristen Jovanelly, garden educator and manager at The Sylvia Center, offers us recipes the teenagers are learning to make.
The weather has been…all over the place. On the farm, a single day may necessitate shorts and a tank top and a sweater plus vest plus hats plus gloves. My corner of the office is beginning to look like a confused hamper. The primary question I’m getting to with all of this is, of course, what do we eat?! The arrival of Junetember these past few weeks has thrown a wrench into our objective at the Sylvia Center to eat seasonally. Our fall crops are ready, but we still crave ice cream and corn.
Luckily, we have this Butternut Squash Black Bean Chili recipe in our back pocket for days just like these. Squash and chili are two words that resonate deeply with the part of our brain yearning for flannels, fall leaves, and thick socks. Yet, the addition of fresh corn, tomatoes, and cilantro satisfies the part of us still clutching to bare feet and shoulders. Trust me, this stuff is gold. If you don’t take my word, trust the throng of first graders who cleared our rondeau completely clean last week — on a 90-degree day, no less.
Butternut Squash and Bean Chili
1 large onion, diced
1 red bell pepper, diced
3 large garlic cloves, minced
1 teaspoon chipotle pepper in Adobo sauce, minced
1 small butternut squash, diced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons salt
1 28-ounce can whole tomatoes, coarsely chopped, with juice, or 4 cups fresh tomatoes, diced
1-2 cups vegetable broth
1 cup fresh corn kernels
2 (15-ounce) cans kidney or black beans, rinsed
3 tablespoons chopped fresh cilantro
1. In a 4-quart heavy pot over moderately high heat, sauté onions, bell pepper, garlic, butternut squash and chipotle in adobo in oil until softened, about 5-7 minutes.
2, Add chili powder, cumin, and salt and cook, stirring, 1 minute.
3. Add tomatoes with juice and vegetable broth and simmer, partially covered, stirring occasionally, 15 minutes.
4. Stir in beans and corn and continue to simmer, stirring occasionally, 5 minutes. Add more broth if necessary.
5. Stir in cilantro. Serve on its own or over brown rice or with fresh corn bread.