Black Bean and Butternut Chili

by Rachael Ray Show Staff 9:00 AM, July 28, 2015

Aired July 28, 2015

Serves 6

2 dried Ancho chili peppers
1 dried pasilla chili pepper
1 quart vegetable stock
2 tablespoons vegetable, canola or olive oil
1 large or 2 medium onions, chopped
4 large cloves garlic, sliced or chopped
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon smoked paprika
1 1/2 teaspoons, half a palmful, Mexican oregano
1 12-ounce bottle lager (light color/flavor) beer
2 cups butternut squash cut into 1-inch dice
2 28-ounce large cans black beans, drained 
Salt and pepper
Juice of 1 lime

Toppings: chopped fresh cilantro, chopped scallions, toasted pepitas, baked or store-bought tortillas, pickled jalapeño rings/slices, crumbled queso fresco and diced avocado dressed with lime 


Stem and seed dried chilies. Place in small saucepot with stock, bring to boil then reduce heat to a low boil and simmer until peppers are tender and plump; purée.
Heat oil in a large pot over medium-high heat, 2 turns of the pan. Add onions and garlic, and cook to tender, 6-7 minutes. Stir in dried spices, cook 1 minute to toast then add beer. Reduce to 1/2 cup and add squash, black beans and chili purée. Bring chili to a bubble, reduce heat and simmer partially covered until squash is tender and chili is fairly thick.
Serve in shallow bowls along with toppings.