Black Bean and Butternut Chili

It's chilly out, and I was looking for something warm to put into my body. Possibly a vegetarian chili made with black beans and diced butternut squash.

I came across a recipe that was shared by The Splendid Table and it included most of my favorite fall ingredients.

Included was this recommendation which I did pay attention to:  "The chipotle chile is deliciously smoky and rich, but quite hot. With that and the 3 tablespoons of chili powder called for in the recipe you get a stew for hot pepper lovers. My advice is to use the chipotle, but if hot spice isn't appealing, use a very mild chili powder for the 3 tablespoons. See the note after the recipe for specifics.

One other thought: This recipe illustrates, too, that mixing hot spice with sweet ingredients (the squash and cider), softens the heat's impact – a trick to remember when someone gets carried away with seasonings."

Black Bean and Butternut Chili.

Source:  The Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson 

(Makes 4 to 6 servings)

1 small butternut squash, peeled, halved, and seeded

1 tablespoon olive oil

1 medium yellow onion, coarsely chopped

1 medium carrot, finely chopped

1 medium orange bell pepper, coarsely chopped (optional)

1 14.5-ounce can crushed tomatoes

2 tablespoons tomato paste

4 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed

1 chipotle chile in adobo, minced

1 cup apple juice

3 tablespoons chili powder

1/2 teaspoon ground allspice

1/2 teaspoon sugar

Salt and freshly ground black pepper

Cut the squash into 1/4-inch dice and set aside. In a large saucepan, heat the oil over medium heat. Add the squash, onion, carrot, and bell pepper, if using. Cover and cook until softened, about 10 minutes.

Add the tomatoes, tomato paste, beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, and salt and black pepper, to taste. Bring to a boil, then reduce the heat to low. Simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.

Uncover and simmer about 10 minutes longer. Serve immediately. If not using right away, bring to room temperature, then cover and refrigerate for up to 3 days or freeze for up to 2 weeks, then thaw before reheating.

The reviewer also stated the following "The recipe has a hefty amount of chile. The chipotle is hot. So if you are sensitive to spicy foods, add the chili powder a teaspoon at a time (the 3 tablespoons measurement equals 6 teaspoons) to get the amount of heat you prefer. For mildest of mild chile, use sweet Spanish, Hungarian or California paprika; for slightly hotter, try ground Ancho."

I garnished the chili with some parsley and pomegranate juice infused dried cranberrries. Ohh-la-la are they tasty!

Do you love pomegranates as much as I do?

I set up a small dining table near the fireplace for atmosphere. 

Once the candles are lit, they add significant sparkle.

I used a liberal amount of gold and burgundy in this setting for two.

Sources:

Dinnerware by Oneida (Ala Mode pattern)

Square wooden placemats (a gift)

Bless This Home - Kirkland's 2007 

Candlesticks - Bienvenue 2004

Tapers - Partylite

Goblets - Tuesday Morning

Napkin rings - Christmas Tree Shoppe 2009

Napkins - Crate and Barrel (several years ago)

Silverware - Oneida

Acorn bowls - TJ Maxx 2008

For more tablescape fun, visit Susan at  Between Naps on the Porch

Too see what's cooking for Foodie Friday, visit Designs by Gollum.

Thank you so much for stopping by!

Debbie