Cooperman Barnabas Medical Center’s Executive Chef, Timothy Compton from our partners at Sodexo, shares a heart healthy chili recipe perfect for those warm and cozy winter nights!
Butternut and Black Bean chili
- 2lbs of butternut squash- Peeled, seeded, and cubed
- 1 medium onion- diced
- 2 carrots- peeled and diced
- 2 ears of fresh corn- peeled and shucked
- 2 jalapenos seeded and diced
- 1 small can of diced tomatoes
- 2 medium fresh tomatoes- diced
- 20 oz black beans- fresh cooked beans or canned
- 2 bunches of scallions sliced
- Chili powder 2TB
- paprika- 1 TB
- chopped garlic- 2 tb
- Juice of 3 limes
- vegetable broth- 3 cups
- Cilantro- 1/2 bunch chopped
- Salt and pepper TT
Procedure:
- Pre-cook 6-8 ounces of uncooked black beans if using. Uncooked beans typically triple in volume during the cooking process. Boil in some salted water.
- Peel and Dice Butternut squash, onion, and mince the garlic.
- Get the pot heated up. Add some oil and begin to saute the butternut squash. Try and get some color on the squash. Next, saute the onions and minced garlic.
- While the vegetables are sauteeing, shave the kernels off the ears corn and add to the vegetable mixture. Get some good heat on the vegetables as this helps release there flavors
- Add the spices; chili powder, and garlic. Let the spices bloom in the heat.
- Add the vegetable broth
- Add the thoroughly cooked beans to the broth. This will help thicken the chili.
- Add the diced tomatoes to the simmering chili
- After the chili comes to a hard boil, lower it down to a simmer and let cook for an hour to a hour and a half. It will thicken up during this time.
- After the chili reaches the desired consistency. Season with some salt and pepper.
- Add the scallions, cilantro, and lime juice.