Black Bean, Sausage, and Butternut Squash Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
1 Tbsp olive oil
3/4 lb chorizo or hot Italian sausage
1 large yellow onion, chopped
2 cups butternut squash cubes cut in 1/2-inch squares
4 garlic cloves, minced
1 poblano pepper, membranes and seeds removed, cut in 1/2-inch pieces
2 jalapeno peppers, seeded, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 (28 oz) can Italian plum tomatoes
1 1/2 cups chicken stock
2 Tbsp tomato paste
2 bay leaves
2 cups cooked black beans
2 tsp salt
1 tsp freshly ground black pepper
1/3 cup cilantro leaves, plus extra for garnish
2 scallions, white and green parts finely sliced
Fresh avocado as garnish (optional)
Heat olive oil in a stock pot 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.
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, one minute. Add tomatoes, chicken stock, tomato paste and bay leaves. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning. Before serving add cilantro. Serve in bowls with with scallions, fresh avocado (if using) and additional cilantro.