Black Bean, Farro, and Roasted Squash Chili
- Total Time
- 1:45
- Prep
- 0:30
- Cook
- 1:15
- Serves
- 6
- Difficulty
- Easy
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uncooked butternut squash3 cup(s), 3/4-inch cubes, peeled, seeded
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poblano chile2 medium, diced
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uncooked onion(s)1 medium, chopped
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garlic clove(s)4 medium clove(s), minced
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chili powder2 Tbsp
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ground cumin1 Tbsp
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table salt1 tsp
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chili powder½ tsp, ground chipotle chile
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canned diced tomatoes28 oz, petite variety
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canned black beans15 ½ oz, rinsed and drained
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frozen corn kernels1 cup(s)
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fat free reduced sodium vegetable broth1 ½ cup(s)
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cooked farro1 cup(s)
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reduced-fat sour cream6 Tbsp
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cooking spray2 spray(s)
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50% reduced fat sharp cheddar cheese⅓ cup(s), shredded, shredded
- Preheat oven to 400°F. Line rimmed baking sheet with foil and spray foil with nonstick spray.
- Spread squash on half of baking sheet and poblano peppers on other half. Lightly spray vegetables with nonstick spray. Bake, stirring once, until peppers are tender, about 25 minutes. Transfer peppers to plate. Spread out squash and return to oven. Bake until squash is tender, about 10 minutes longer.
- Spray Dutch oven with nonstick spray and set over medium-high heat. Add onion and cook, stirring often, until onion begins to Spray Dutch oven with nonstick spray and set over medium-high heat. Add onion and cook, stirring often, until onion begins to brown, about 6 minutes. Stir in garlic, chili powder, cumin, salt, and chipotle chile powder and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes, beans, corn, broth, and roasted poblano peppers to Dutch oven and bring to boil. Reduce heat and simmer, covered, 30 minutes. Stir in squash and farro and simmer until heated through, about 3 minutes. Serve topped with sour cream and Cheddar.
- Per serving: about 1 1/3 cups chili, 1 tablespoon sour cream, and scant 1 tablespoon cheese