Roasted Squash and Pinto Bean Chili
Author: 
Recipe type: Chili
Cuisine: Food is medicine
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 cups dried pinto beans, soaked overnight
  • 5 cups water
  • 3-4 inches of dried kelp/kombu
  • 1 butternut squash, peeled, seeded and cubed
  • 2 tbsp. olive oil
  • ½ tsp. ground cinnamon
  • ½ tsp. nutmeg
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tbsp. chipotle powder
  • 1 large onion, peeled and diced
  • 3-4 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, peeled and minced
  • 2 tomatoes, diced
  • 2 jalapeno peppers, seeded and minced
  • 1 tsp. oregano
  • 2 tsp. sea salt
  • ¼ tsp. black pepper
  • 1 avocado, diced
  • ¼ cup cilantro
  • 2 tbsp. lime juice
Instructions
  1. Soak beans in water for 8 hours or overnight.
  2. Discard beans soaking water.
  3. Bring beans and 5 cups fresh water to a boil.
  4. Skim the foam that rises to the top and discard.
  5. Add kelp, cover and reduce to simmer for 45 minutes.
  6. After 45 minutes, add 1 tsp. salt and continue cooking an additional 45-50 minutes.
  7. While beans are cooking preheat the oven to 375.
  8. Place cubed squash into a mixing bowl and drizzle with olive oil.
  9. Toss squash with nutmeg, cinnamon and a couple of pinches of sea salt.
  10. Put squash into a roasting pan and roast 40-50 minutes, or until lightly browned.
  11. In a deep saute pan or soup pot, saute onion in 1 tbsp. olive oil and couple of pinches of salt, on medium high heat.
  12. Add chili powder, cumin, chipotle powder and continue cooking 2-3 minutes.
  13. Add celery, carrots, garlic, tomatoes, peppers, and oregano and cook additional 2-3 minutes.
  14. Add cooked beans (plus 2 cups of the bean cooking water) into the saute pot, plus remaining 1 tsp. salt and black pepper. Add more bean water if you want a looser chili.
  15. Cover and simmer 25-30 minutes.
  16. Adjust seasoning if needed.
  17. Combine diced avocado, cilantro, lime juice and few pinches of salt, for garnish.
Recipe by Andrea Beaman at https://andreabeaman.com/roasted-squash-and-pinto-bean-chili/