Witch's Cauldron Squash and Black Bean Chili
- Savory
- Mexican
- Mild
- Stovetop
- Oven
A dark, bubbling pot of squash and black beans, with cumin and cinnamon toasted in hot oil until the whole kitchen smells like a warm autumn evening. Sour cream swirled on top makes it a Halloween centerpiece.
- Total
- 56 min
- Prep 15 · Cook 41
- Serves
- 4
- Difficulty
- Easy
You'll practice: Sweating · Toasting spices
Instructions
-
Peel the squash, scoop out the seeds and cut the flesh into 2 cm cubes. Finely chop the red onion. Drain the black beans in a colander.
~12 min
Cut the squash into even 2 cm cubes so the pieces finish cooking at the same time and hold their shape in the chili.
-
Heat the vegetable oil in a large heavy pot over medium heat. Add the red onion and cook, stirring, until soft and translucent, 6 to 8 minutes.
~8 min
Cooking the onion slowly over medium heat softens it and releases its sweetness without browning, building a mild base for the chili.
Sweating Cook the onion over medium heat without browning until translucent; if it starts to color, lower the heat so it sweetens rather than browns.
-
Lower the heat and add the cumin, ground cumin, ground coriander, paprika, cinnamon and dried oregano. Stir constantly for 45 seconds, until the spices smell toasted and darken slightly, taking care not to let them burn.
~1 min
Toasting spices in oil dissolves their fat-soluble flavors and makes them more fragrant, but they scorch quickly, so keep the heat low and stir constantly.
Toast the ground spices only until fragrant, about 45 seconds: they turn bitter fast once they darken past a deep rust color.
Toasting spices Stir spices constantly in oil over low heat until fragrant and slightly darkened, about 45 seconds; pull them off the heat before they turn deep brown to avoid bitterness.
-
Add the squash cubes and stir to coat in the spiced oil. Add the tomatoes, drained black beans, 250 ml water, salt and black pepper. Bring to a simmer, then cover and cook until the squash is tender when pierced with a knife, 20 to 25 minutes.
~25 min
Covering traps steam so the squash cooks evenly and the beans soften without the liquid reducing too fast.
-
Uncover and simmer, stirring occasionally, until the liquid thickens into a dark sauce that coats the beans, 5 to 8 minutes. Taste and add a pinch more salt if needed.
~8 min
Uncovering lets water evaporate and the sauce reduce, concentrating flavors and thickening it so it clings to the beans.
-
Ladle into bowls and top each with a spoonful of sour cream, letting it swirl into the dark chili.
~2 min
