This is a hearty variation on traditional chili. Chock-full of sweet and hot peppers and creamy squash and beans, we’ve added more body and depth with some classic mole ingredients: ground pepitas, sesame seeds, and bittersweet chocolate. Choose poblano peppers for their flavor and mild heat, but for a spicier chili, add a jalapeño or another favorite hot pepper to the pot.
Yields 8 cups
Serves 4 to 6
Time: 1 hour
2 tablespoons olive oil
1½ cups chopped onions
1 tablespoon minced or crushed garlic
1 teaspoon ground fennel seeds
1 teaspoon ground cinnamon
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1½ teaspoons salt
½ teaspoon freshly ground black pepper
⅓ cup chopped celery
½ cup seeded and chopped poblano peppers
1½ cups seeded and chopped red, yellow, or orange bell peppers
3 cups diced butternut squash (bite-size cubes)
1 (14-ounce) can diced tomatoes
1⅓ cups water
3 tablespoons pepitas (pumpkin seeds)
1 tablespoon sesame seeds
1 (15-ounce) can red kidney beans, drained
1 tablespoon finely chopped chipotle peppers in adobo sauce
1½ ounces bittersweet chocolate (70% cocoa solids)
½ cup chopped fresh cilantro
In a heavy-bottomed pot on medium heat, warm the oil. Add the onions, garlic, fennel, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking. Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant. Stir in the squash and cook for a minute or two more. Add the tomatoes and water to the pot, cover, bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
Using a spice grinder, mini food processor, or, if you have the patience and upper body strength, a mortar and pestle, finely grind the pepitas and sesame seeds. When the squash is tender, stir the ground seeds, kidney beans, chipotles to taste, and chocolate into the stew. Simmer for 10 to 15 minutes. Stir in the cilantro.
The stew is enhanced by finishing each bowl with a dollop of sour cream and a sprinkling of parsley, scallions, or more cilantro. Kale, Jicama, and Orange Salad is a good flavor match for this dish.