BY LUCY NORRIS
adapted from an original recipe by Liz Sherman
Serves 4-6 | start to finish: 50 minutes
From Edible Seattle November/December 2010
As written, this makes a hearty and healthy vegan stew. Omnivores might find some added pleasure from the addition of chunks of stewing pork when the squash is added, or using chicken stock.
Recipe
2 tablespoons olive oil
1 small onion, diced
1 tablespoon tomato paste
1 celery rib, diced
1 poblano or Anaheim chile pepper, cored, seeded and diced
5-7 small to medium ripe tomatoes, peeled and chopped (or 1, 28-ounce canned whole tomatoes)
1 1/2 – 2 cups Sugar Hubbard squash, peeled and diced
16-ounce can of black beans or pinto beans, drained
2 tablespoons chili powder
2 garlic cloves, peeled and minced
1 tablespoon ground cumin
1/4 teaspoon Mexican oregano
1 bay leaf
1 dried or canned chipotle (optional)
1 1/2 cups vegetable stock
Salt and pepper to taste
Steps
Heat olive oil over medium heat in a deep cast iron skillet or large soup pot. Before it begins to smoke, add onions and sauté until softened, about two minutes. Add the tomato paste, celery, and the fresh chile pepper and sauté another minute, until the paste has caramelized a bit and vegetables are almost tender.
Add the tomatoes. With a potato masher, crush them until they are slightly chunky and the paste has been completely dissolved. Then add squash and beans to the pot and stir. Add the chili powder, garlic, cumin, oregano, bay leaf and dried chipotle, and pour in the stock. Bring to a boil, cover and lower the heat to simmer and cook for thirty to forty minutes, stirring once or twice to prevent scorching. Add salt and freshly ground black pepper to taste. Dish into chili bowls and pass toppings you like around the table.
vegan
gluten-free