Black Bean and Butternut Squash Chili with Lime Cream
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
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.