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Roasted Poblano & Butternut Squash Chili
This is our porch-side chili for Halloween night, made ahead and kept warm on the stove so it's ready whenever the doorbell rings. Roasting the poblanos and squash first gives the chili a real depth without needing meat.
Method
Roast the vegetables
Toss the poblanos and squash with 2 tbsp olive oil. Roast at 425°F (220°C) for 22–25 minutes, until the poblanos are blistered and the squash is tender. Let the poblanos cool, then peel, seed, and chop.
Build the base
Heat the remaining oil in a large pot and sauté the onion for 5 minutes. Add the garlic, chili powder, and cumin, and cook 1 minute more.
Combine and simmer
Add the roasted poblanos and squash, black beans, tomatoes, and broth. Bring to a boil, then simmer uncovered for 25–30 minutes, stirring occasionally.
Season and serve
Taste and season with salt. Ladle into bowls and set out toppings for everyone to build their own.
Kitchen notes
Keeps well on the stove on low for a couple of hours if trick-or-treaters come in waves. Leftovers freeze for up to three months.
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