Black Bean and Sweet Dumplin Squash Chili
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 tbsp olive oil
2 tbsp butter
2 yellow onions, diced
1 jalapeno, minced
4 cloves garlic, minced
3 sweet dumpling squash, skins removed, chopped into bite-sized pieces
45 oz. red kidney beans, drained and washed
45 oz black beans, drained and washed
4 cups sweet corn
29 oz. tomato sauce
29 oz. water
4 chipotle peppers (rehydrated in hot water), chopped
2 tsp sugar
1 tbsp water for soaked chiles
2 tsp cumin
2 tsp allspice
2 tsp cinnamon
2 tsp smoked paprika
1 tsp chili powder
salt and pepper to taste
sour cream, for garnish
cilantro, for garnish (optional)
green onion, chopped for garnish (optional)
Makes about 6 quarts.
Mix the dry spices in a bowl. In a 8-10 qt. sauce pot heat the butter and oil and add the onions. Cook on medium high for about 5-8 minutes.
Add the minced jalapeno and garlic and cook until fragrant, about a minute. Add the squash and stir, cook for about a minute. Add the black beans, kidney beans, corn, tomato sauce, water, chipotle sauce, chipotle peppers, sugar, and spices. Adjust seasoning to taste.
Cook covered for about 40-45 minutes, or until the squash is fork tender but not mushy. Garnish with sour cream, cilantro or green onions and serve.