1 large ( or 2 medium) poblano peppers, cut into halves, seeds & stems removed
2 TBLS. olive oil, divided
1 tsp. salt, divided
Freshly ground black pepper
1 medium onion chopped
2 banana peppers, chopped
1 jalapeno, seeds removed, thinly sliced
2 garlic cloves, minced
1 cup dry beans (kidney, black or pinto), presoaked
Water
2 tsp. ground allspice
1 tsp. ground cumin
Instructions
Preheat oven to 425 degrees.
Spread squash and poblano peppers on a baking sheet. Drizzle with 1 tsp. olive oil; sprinkle with 1/2 tsp. salt & pepper.
Roast about 20 minutes, until squash is browned and pepper skins are blistered. Let cool. Remove pepper skins. Chop peppers and set aside with squash.
Heat remainig olive oil in a large saucepan over medium heat.
Add onion, banana peppers, jalapeno and garlic.
Add 1/2 tsp. salt and pepper; cook until onion is translucent. add dry beans; stir until coated. Pour in water , covering beans by at least 2 inches. Add roasted poblano.
Simmer until beans are tender., about 2 hours., adding more liquid as necessary.
When beans are tender, add squash, allspice and cumin.
Serving
Suggestions
Serve it alongside a bowl of rice or with cornbread.
Originally Submitted
8/13/2014
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