Black Bean, Sausage and Butternut Squash Chili

Submitted by gailanng

"Pretty healthy, but with an explosion of flavor. It's been suggested to let the chili refrigerate overnight to allow the flavors to meld. From NPR."

 

• Ready In: 1hr 15mins
• Ingredients: 20
• Serves: 6-8

ingredients

• 1 tablespoon olive oil
• 3⁄4 lb chorizo sausage or 3/4 lb hot Italian sausage
• 1 large yellow onion, chopped
• 2 cups butternut squash, cubes cut into 1/2-inch squares
• 3 garlic cloves, minced
• 1 poblano pepper, membranes and seeds removed, cut into 1/2-inch pieces
• 1 jalapeno pepper, seeded, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 28 ounces can Italian plum tomatoes
• 1 1⁄2 cups chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon sriracha asian garlic sauce, plus extra for serving
• 1 bay leaf
• 2 cups canned black beans, drained
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1⁄4 cup chopped cilantro leaf, plus extra for garnish
• chopped fresh avocado (to garnish)

directions

1. Heat olive oil in a stockpot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4-inch slices.
2. Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook, stirring, 1 minute. Add tomatoes, chicken stock, tomato paste, Sriracha and bay leaf. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
3. Before serving, add cilantro. Serve in bowls garnished with additional cilantro, chopped avocado and a drizzle of sriracha.
4. (Chili may be made up to 24 hours in advance. Cool, cover and refrigerate. Re-warm over medium heat to serve.).