Black Bean, Sausage and Butternut Squash Chili

Ingredients

1 tablespoon olive oil

1 pound chorizo or hot Italian sausage (any kind will do as long as it’s spicy – beef, pork, lamb, chicken, turkey)

1 large yellow onion, chopped

1 butternut squash, peeled, seeded, and cut into 1/2″ cubes

4 garlic cloves, minced

1 poblano pepper, membranes and seeds removed, cut in 1/2″ pieces

2 jalapeno peppers, seeded, finely chopped

2 teaspoons ground cumin, 2 teaspoons chili powder

1 teaspoon ground coriander

1 – 28 ounce can Italian plum tomatoes

1 1/2 cups chicken stock, 2 tablespoons tomato paste

2 bay leaves, 4 cups cooked black beans

1 teaspoon freshly ground black pepper

1/2 cup cilantro leaves, chopped, plus extra for garnish

2 scallions, white and green parts finely sliced

fresh avocado as garnish (optional)

Instructions

Heat olive oil in a stock pot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel.   When cool enough to handle, cut in 1/4 inch slices.  Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers.  Saute 3 minutes. Add dry spices and cook stirring, one minute. Add tomatoes, chicken stock, tomato paste and bay leaves. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper.  Simmer 10 more minutes. Taste to adjust seasoning.  Before serving add cilantro. Serve in bowls with scallions, fresh avocado (if using) and additional cilantro.