Need a new idea for using up leftover squash from all those holiday meals? Try this chilli, a meatless meal that will leave even the biggest meat eaters satisfied. Spicy an belly-warming, a sure hit !
2tbsp of olive oil
1lb of chopped butternut squash
2 tsp of minced garlic
1 medium onions diced
1, 14 oz can of black beans, risned
2 tbsp. of tomato paste
1 tbsp. of cumin
1/2 of 1 7oz can of chipotle peppers in adobo
3 cups of chicken stock or vegetable stock
1/2 tbsp of dried oregano
2tbsp of honey and 2tbsp of lime juice
salt and pepper to taste
Heat oil in a pot and cook onions, garlic, tomato paste, peppers and cumin till onions wilt and soften.
Add beans and squash and sauté till softened.
Add chicken stock and dried oregano.
Simmer on medium low heat till the stew thickens-about 20-30mins.
Adjust seasoning and then stir in lime juice and honey–this will cut the heat of the peppers.
Serve hot with tortilla chips, sour cream and avocado slices.