Recipe courtesy of Laura Vitale
Show: Simply Laura
Print
Total:
1 hr 45 min
Active:
30 min
Yield:
8 cups
Level:
Easy
Total:
1 hr 45 min
Active:
30 min
Yield:
8 cups
Level:
Easy

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
  • 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 

Directions

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

Butternut Squash Soup with Chipotle Cream

Recipe courtesy of Marcela Valladolid

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Cuban-Style Black Beans

Recipe courtesy of Tiffani Thiessen

Smoked Sausage, Butternut Squash and Wild Rice Soup

Recipe courtesy of Emeril Lagasse

Four-Bean Chili

Recipe courtesy of Tiffani Thiessen

Red-Hot Chili

Recipe courtesy of Nadia G

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here