Monday, April 22, 2019

Emma's Gold Rush Chili

Yield: 15 servings

Ingredients

  • 4 tbsp olive oil
  • 2 onions, chopped
  • 2 red bell peppers, chopped
  • 8 cloves garlic, minced
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 4 tsp oregano
  • 1/4 tsp cayenne pepper
  • 2 cans (15 oz.) diced tomatoes, undrained
  • 1 cup water
  • 2 medium butternut squash, peeled and cut into 1/2" cubes
  • Salt & pepper, to taste
  • 1 can (15 oz.) black beans
  • 1 can (15 oz.) pinto beans
  • Sour cream

Directions

  1. Heat the olive oil in a large dutch oven.  Sauté the onion and red bell pepper until soft, about five minutes.  Add the garlic and sauté 2 more minutes.  Remove from the heat.
  2. Add the chili powder, cumin, oregano, and cayenne pepper.  Toss to coat.
  3. Add the tomatoes, water, squash, salt, and pepper.  Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
  4. Add the beans.  Cover and simmer for an additional 30 minutes.
  5. Serve hot with sour cream as garnish.




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