Dinner: Butternut Squash and Black Bean Chili

Ingredients

2 tablespoons safflower oil
5 cloves garlic, minced
2 poblano peppers, seeded and cut into 1/2-inch dice
1 large yellow onion, cut into 1/2-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
12 ounces lager beer, such as Yuengling
2 tablespoons tomato paste
2 tablespoons ancho chile powder
2 tablespoons brown sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
2 1/2 cups vegetable stock
One 28-ounce can diced tomatoes
One 15-ounce can black beans, drained and rinsed
One 4-ounce can mild chopped green chilies
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch pieces (about 4 cups total)
Sour cream, for garnish
Chopped fresh cilantro, for garnish
Scallions, sliced on the bias, for garnish
Lime wedges, for garnish
Dish: Chili

Instructions

Add the oil to a large heavy pot over medium heat and allow it to warm up a bit. Add the garlic, poblanos, onions and bell peppers and season with a small pinch of salt and pepper. Saute until the veggies begin to cook down a bit and develop some color, 5 to 6 minutes.
Add the beer and deglaze the pot, scraping up any browned bits on the bottom. Add the tomato paste along with the chile powder, brown sugar, cumin and oregano and cook all together for about 1 minute, stirring the whole time.
Stir in the stock, diced tomatoes, black beans and green chilies. Bring to a simmer, turn the heat down to medium low and simmer for 45 minutes.
Add the squash and continue to simmer until the squash is tender when pierced with a fork but not mushy, about 30 minutes.
Season with salt and pepper to taste and serve with a dollop of cool sour cream and some fresh chopped cilantro, scallions and lime wedges.