BUTTERNUT SQUASH AND PEPPERS ENJOY DAN:

BUTTERNUT SQUASH CHILI WITH POBLANO PEPPERS by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

1 butternuts squash, peeled and cubed

1 roasted poblano pepper, cut-in-half, seeded and stem removed

2 tablespoon olive oil, divided

1 onion, chopped

2 roasted banana peppers, cut-in-half seeds and stem removed

1 roasted jalapeno, cut-in-half seeds and stem removed

2 garlic cloves

1 cup dry beans, (kidney, black, or pinto)

Water

1 teaspoon cumin

1 tablespoon chili powder

2 teaspoon ground allspice

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:     (PRE-HEAT OVEN TO 475 DEGREES):

1.   On a baking sheet spread squash and peppers.

2.   Drizzle with 1 tablespoon olive oil and splash of salt and pepper.

3.   Roast for about 20-25 minutes or until squash is brown and peppers skins are blackened and blistered.

4.   Let cool.

5.   Remove peppers blackened skins.

6.   Chop and set aside.

7.   Heat remaining oil in a Dutch-oven over medium-heat.

8.   Add onions, cumin, chilies powder and sauté for 5 minutes.

9.   Add garlic and sauté 1 minute.

10.                Add dry beans, stir until coated

11.                Pour in water covering beans by at least 2-inches.

12.                Add chopped peppers, and bring to boil.

13.                Cover and simmer for 2 hours or until beans are tender.

14.                Adding more liquid if necessary.

15.                When beans are tender add squash and allspice.

 

ENJOY DAN:                                BON-APPETITE!!