mary berry squash and black bean chilli

mary berry squash and black bean chilli

mary berry squash and black bean chilli

Chili has been my favorite food since childhood. I still make chili all the time, but it’s become my new thing to switch it up and experiment with different flavor profiles while still retaining that classic idea of “chili.” If I’m honest, this black bean and squash variety ranks pretty high. The extra effort to make dried beans is worth it. This chili tastes great on a crisp, cool night.

Basic ingredients for mary berry squash and black bean chilli

  • 1 cup dried black beans
  • 4 cups chicken broth
  • 2 tbsp of neutral oil
  • 1 1/2 cups chopped carrots
  • 3/4 tsp Mexican oregano, crushed
  • 1 tbsp chili Powder
  • 1 cup chopped poblano bell pepper (or other pepper of your choice)
  • 2 cups diced winter squash
  • 3 cups tomato puree
  • 2 chicken breasts boneless and skinless.

How to make mary berry squash and black bean chilli

  • Allow soaking for between 8-12 hours. Now Drain the beans after they have been soaked. Add chicken stock to the beans. Bring to boil and then reduce heat to simmer.
  • Cook the beans covered for about 30 to 45 minutes or until they are soft and creamy.
  • Heat oil in an 8-quart stockpot while the beans cook. Salt and onion should be added. Sauté until tender and translucent, about 3-5 minutes. – Stir in cumin, Mexican oregano, and chili powder.
  • Stir until fragrant, about 30 seconds. Mix in chopped pepper, tomato puree, and squash. Add 1/2 cup water if the mixture becomes too thick. Bring the mixture to a boil.
  • Now add the chicken breasts to the soup by placing them in the soup. Cook on low heat.
  • Check the beans while the chicken is cooking. Once the beans are tender, add them and the cooking liquid to the chili.
  • Continue to stir until the squash can be easily pierced using a knife and the temperature of the chicken registers 160°F.
  • After this, the chicken is cooked, take it out of the chili and shred it using two forks. The shredded chicken should be added back to the chili. Serve the chili with avocado slices, cilantro, sour cream, or any other toppings you like.

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