Heirloom Bean and Acorn 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).
Ingredients:
1 cup dry heirloom beans – soaked overnight and cooked for 1 hour or until soft and buttery when tasted. Can be cooked up to 2 days in advance or cook a big batch and store in the freezer. Alt: use 1 can of your favorite beans.
olive oil
1 large green pepper – chopped
2 cloves of garlic minced
2 leeks – sliced, white & light green parts only
1 small jalapeno – seeds removed for less heat, minced
1/2 large acorn squash or 1 small- peeled, seeded & cubed into 1/2″ pieces
10 tomatoes – peeled & seeded (or 2 cups canned/crushed)
1 cup canned san marzano tomatoes
1/2 tsp chili powder – more or less depending on your heat tolerance
2 tsp salt
1 tsp sugar
1 tsp all purpose seasoning/ herbs de provence
ufo pumpkin beer or other 12oz autumn beer
2 cups veggie broth
2 tbsp cornmeal
For garnishing: oregano/chives/parsley
For serving: maple corn bread
Instructions:
Serves 4.
If using dry beans, rinse and soak beans overnight and cook for 40 minutes to 1 hour. (1 cup of dry beans plus 2 cups of water for cooking)
In a medium/large dutch oven over medium high heat drizzle pan with olive oil and saute leeks, garlic, jalapeno and pepper until fragrant and leeks begin to soften. Add acorn squash, canned or cooked beans and remaining ingredients through veggie broth. cover and simmer on low heat for 30 – 40 minutes. stir in cornmeal to thicken chili.
Garnish each serving with fresh herbs, sour cream or daiya cheddar.
From sundaymorningbananapancakes.blogspot.com