BLACK BEAN CHILI WITH BUTTERNUT SQUASH & TRUFFLES
Cozy up and tuck in to this vegan Black Bean and Butternut Squash Truffle chili. With a hint of spice from the chilies and freshness of fresh cilantro, it is the perfect meal to satisfy that chili craving for everyone in the family.
2 whole dried Guajillo chilies, stems and seeds removed
2 small hot dried Arbol chilies, stems and seeds removed (optional, depending on spice preference)
2 whole dried Ancho chilies, stems and seeds removed
1 ½ tablespoons vegetable oil
1 large yellow onion, chopped (about 1 1/2 cups)
4 tablespoons finely chopped garlic (about 4 cloves)
2 tablespoons ground cumin
4 cups water or vegetable stock
2 bay leaves, fresh or dried
2 whole chipotle chilies in adobo sauce
2 tablespoons adobo sauce from chipotle can
2 teaspoons dried oregano
1 (28 ounce) can whole peeled tomatoes
2 (15 ounce) cans black beans, drained and rinsed
1 ½ pounds Butternut Squash, peeled and cut into roughly 1/2-inch cubes
¼ cup fresh cilantro, washed and finely chopped
1 jalapeno pepper, stems and seeds removed and coarsely chopped for garnish (optional) Kosher Salt
Ground Black Pepper
2 teaspoons Sabatino Tartufi Truffle Zest® seasoning (optional)
2 teaspoons Sabatino Tartufi White Truffle infused Oil (optional)
In a large stockpot over medium heat, toast dried chilies (flipping occasionally) until warmed through and fragrant, but not browned or burnt.
Add vegetable oil to pot and saute onions with a dash of salt and pepper until onions are translucent and softened.
Add garlic and cumin to pot and saute until fragrant.
Next, add 2 cups water or vegetable stock to pot and bring just to a boil allowing chilies to simmer for about 10-15 minutes until chilies are softened and slightly rehydrated.
Remove pot from heat and pour contents into a blender, working in batches if necessary, and blend until smooth. Pour pureed chili mixture back into pot and return to a simmer.
Add 2 more cups water or vegetable stock, bay leaves, chipotle chilies, and dried oregano to pot. Also, add tomatoes, crushing each tomato by hand to release juices and break skins into small pieces. Return to a simmer and cook for about 10 minutes.
Add butternut squash to pot, if using and cook for 10 minutes.
Next, reduce heat to medium and add black beans and 2 teaspoons cilantro and cook for 10 minutes.
After 10 minutes, taste and add additional salt, pepper and cumin to taste.
Remove from heat and spoon into bowls for serving. Garnish with cilantro, jalapeno, and a few dashes of Truffle Zest® seasoning or Sabatino Tartufi White Truffle Infused Oil. Serve and enjoy!