Butternut Squash And Black Bean Vegetarian Chili

• Butternut Squash and Black Bean Vegetarian Chili
• Kathy's Note: This chili has a sweet and smoky and slightly spicy flavor. It can be made a day or two ahead of time. Serve with the Spider Cornbread, and top with sour cream and chopped scallions.
• Ingredients:
• 1 pound black beans, soaked overnight in a large bowl of cold water or 6 cups cooked canned black beans, drained, rinsed, and drained again
• 2 tablespoons olive oil
• 2 leeks, dark greens discarded, cut lengthwise and thinly sliced
• 1 small red onion, chopped
• 3 scallions, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 2 teaspoons chile powder
• 1/3 cup chopped fresh cilantro
• 3 pound butternut squash or any winter squash, peeled, deseeded, and cut into 1-inch cubes
• 2 ribs celery, chopped
• 4 ripe tomatoes, chopped, or 2 cups canned tomatoes with their juice
• 4 cups vegetable stock
• One 4-ounce can whole green chiles, drained and thinly sliced
• Hot pepper sauce to taste
• Accompaniments: Cornbread (recipe below), sour cream, and 3 thinly sliced scallions

1. Instructions:
2. Soak the beans in cold water overnight. Drain and place in a large pot with fresh cold water and bring to a boil over high heat. Reduce heat to low and partially cover; cook for about 45 minutes, or until just tender. Drain the beans. Alternately you can use canned beans that are drained, rinsed, and drained again.
3. In a large pot heat the oil over low heat. Add the leek and onion and cook, stirring, for 8 minutes. Add the scallions, salt and pepper and cook another 2 minutes. Add the cinnamon, cumin, chile powder, and cilantro and stir well; cook 1 minute. Add the squash and stir well to coat all the squash pieces with the spices and onions; cook 4 minutes. Add the celery, tomatoes, vegetable broth, and chiles, and bring to a boil over high heat. Reduce the heat to low, cover, and cook about 1 hour or until the squash is tender. Taste for seasoning and add salt, pepper, and hot pepper sauce to taste. Serve hot with a dollop of sour cream and a sprinkling of scallions.

butternut, ahead of time, ingredients, black beans, olive oil, leeks, red onion, scallions, salt, ground cinnamon, ground cumin, chile powder, fresh cilantro, butternut, celery, tomatoes, vegetable stock, green chiles, pepper sauce, sour cream

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-black-bean-vegetarian-chili-52679041 (may not work)