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Wednesday, 05 August 2015 17:58

Butternut Squash, Black Bean & Teeccino Chili

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Chili doesn't get any better than this. The combination of buttery butternut squash and  rich black beans, with the infusion of Java Teeccino makes for a hearty and complex harmony of flavors that will have folks of all ages clamoring for more.

  • Ingredients:

    1 tablespoon olive oil
    1 medium onion, diced
    1 garlic clove, minced
    1 jalapeño, seeded and minced
    1 14 1/2 ounce can of plum tomatoes, drained and chopped
    1 cup of brewed Teeccino Java or French Roast
    1 cup apple juice
    1/4 cup tomato paste
    2 taplespoons chili powder
    1 teaspoon salt
    1 medium butternut squash, peeled, seeded and diced into 1/2 inch cubes
    2 15 ounce cans black beans, drained and rinsed

  • Instructions:
    Heat the olive oil in a large pot over medium heat. Add the onion, gralic and the jalapeño. Cover and cook until softened, about 5 minutes. Add the tomatoes, brewed Teeccino, apple juice, tomato paste, chili powder, salt and squash. Stir to combine. Bring to a boil and then reduce heat to low. Simmer until the squash is tender, about 30 minutes. Add the beans, then taste and adjust the seasonings. Simmer for about 15 minutes.
  • Cuisine: American (general)
  • Cooking method: -Select (optional)-
  • Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
  • Just right for...: Crowds/parties, Comfort food, One-pot meal, Fall favorites, Winter favorites
  • Top 8 allergens?: dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 45-60 minutes
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