Smoky Chipotle Braised Butternut Squash, Pinto Chili
Servings 8 floz
Calories 190kcal
Ingredients
- 12 oz tomatillo
- 12 oz tomatoes
- 3 cloves fresh garlic
- 1 tsp sugar
- 2 Tbsp canned chipotle peppers in adobo sauce
- 1 Tbsp extra virgin olive oil
- 9 oz yellow onion julienned
- 1 lb 8 oz butternut squash cubed 1"
- 1 tsp fresh oregano
- 1 lb 8 oz canned pinto beans drained and rinsed
- 1/4 cup fresh cilantro chopped
- 2 oz queso fresco cheese
Instructions
- Remove skins from tomatillos, rinse well, place in a pot, and just barely cover with water. Bring to a boil, and then simmer until tender. Place tomatillos in a blender. Reserve the liquid for pureeing. Process until smooth.
- Cut tomatoes in half and place on a flattop with whole garlic cloves. Grill to char the tomato and brown the garlic. Add to the blender. Add sugar and chipotle peppers. Blend until smooth, adding more reserved tomatillo liquid as desired.
- Heat olive oil in large pot. Add onions and cook slowly for ~10 minutes to lightly caramelize. Add butternut squash, oregano and more tomatillo sauce if needed. Simmer for 20 minutes or until squash is tender. Add pinto beans and cilantro. Bring to back to a simmer before serving.
- Garnish with crumbled queso fresco.
Notes
Recipe by Restaurant Associates
Nutrition
Serving: 8floz | Calories: 190kcal | Carbohydrates: 31g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Sodium: 230mg | Fiber: 8g
