Local Butternut Squash and Black Bean Chili

Serves 12 (or 6 with leftovers)

  • 1 medium onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 4 large cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoon chili powder
  • 2 tablespoon cumin
  • ⅛ teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 1 28-ounce can fire roasted crushed tomatoes (or home canned)
  • 2 cups water
  • 3 cups local butternut squash purée
  • 1 teaspoon salt
  • 2 cups dried, Shagbark Seed and Mill Black Beans, soaked and cooked
  • Ol’ Dirty Sheets’ Señor Smoke Dawg Hot Sauce (quantity to taste)

Heat a large saucepan on medium heat. Add onions, pepper and garlic. Saute for 2–3 minutes. Add all spices and cook for 1–2 minutes. Add in the canned tomatoes, water, and squash puree. Stir well. Add cooked black beans and salt. Bring to a boil and let simmer for 20 minutes, or until desired consistency. Adjust salt as necessary. Serve with Ol’ Dirty Sheets’ Hot Sauce.