Richly flavored with Andouille sausage, ancho chile powder and oregano, and jam-packed with cubes of butternut squash and bell peppers, this chili is perfect for a nippy autumn evening, and I’ll be serving it at our Halloween party. I like to top the chili with a tart lime cream and serve it with the slightly sweet and gently spiced Pumpkin Cornbread, posted a few days ago.

We’ll start off the evening nibbling on crunchy toasted seeds from the squash, one of many good reasons to bother cutting up any winter squash. Roasting the seeds is so easy, I’ll describe the process here without a formal recipe: Scrape the seeds from the squash, along with the moist fibers that surround them, into a bowl. Toss with a little olive oil, coarse kosher salt, and freshly ground black pepper, and then spread them out on a greased small baking sheet. Roast at 300°F until crispy, about 20 minutes. I love these hot from the oven, but they make a tasty snack at room temperature too.

The chili recipe is for a big batch, perfect for serving to a group of friends, or make it on a Sunday and then revisit during the week, giving the family cook a few nights off. It gets better each time it’s reheated, so feel comfortable preparing it a day ahead.
One of my favorite quick sauces, the lime cream can also be made in advance. It’s simply made by stirring fresh lime juice and zest and a little extra-virgin olive oil into Greek yogurt. We love it over the chili, quinoa pilafs, curries, and eggs.

Now, I suggest you make a shopping list for this hearty chili and the Pumpkin Cornbread too. I know you won’t be sorry.

Black Bean and Butternut Squash Chili with Lime Cream

Kristine Kidd

A little Andouille sausage adds lots of good flavor, but for a meatless version of this dish, leave out the sausage, add 1 teaspoon of smoked sweet paprika with the other spices, and replace the chicken broth with vegetable broth. For the lime cream, nonfat, low fat or whole Greek yogurt all work well.

Makes 6 servings

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Ingredients

  

Chili

• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 2 orange, yellow, or red bell peppers, cut into ½” pieces
• 2 Andouille sausages, chicken or pork, cut into ¼” pieces
• 2 cups ½” cubes peeled butternut squash, about 12 ounces
• Coarse kosher salt and freshly ground black pepper
• 1½ to 2 tablespoons ancho chile powder
• 2 teaspoons ground cumin
• 3 15- ounce cans black beans, drained
• 2 cups chicken broth
• 1 14.5 once can fired roasted tomatoes
• 2 teaspoons dried oregano, crumbled

Lime Cream

• 1 cup Greek yogurt
• Grated zest of 1 large lime, about 2 teaspoons
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• Coarse kosher salt and freshly ground black pepper

Instructions

 

• For the chili: Heat the oil in a heavy large pot over medium heat. Add the onion and sauté until almost tender, about 5 minutes. Add the bell peppers and sausage and sauté 5 minutes. Add the squash and sprinkle with salt and pepper. Sauté 2 minutes. Add 1½-2 tablespoons chili powder (depending on how spicy you like your chili) and cumin and stir until fragrant, about 1 minute. Add the drained beans, broth, tomatoes, and oregano. Bring to a boil. Adjust the heat so the chili simmers, cover partially and cook until the flavors blend and the squash is tender, about 20 minutes. Season to taste with salt and pepper.
• Meanwhile, prepare the lime cream: Combine the yogurt, lime zest and juice and oil in a small bowl and mix to combine. Season to taste with salt and pepper.
• Spoon the chili into bowls and top with a dollop of the lime cream.

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