Black Bean-Butternut Chili with Masa Dumplings

Name: Black Bean-Butternut Chili with Masa Dumplings
Yield: Makes 4 servings
Ingredients: Vegetable broth, 2 cups (16 fl oz/500 ml); Black beans, 1 can (15 oz/425 g), drained and rinsed; Yellow onion, 1½ cups (7½ oz/235 g) finely chopped; Red bell pepper, 1, seeded and finely chopped; Butternut squash, 1 cup (8 oz/250 g) cubed (½-inch/12-mm cubes); Masa Dumpling Dough; Chili powder, 1 tablespoon; Garlic, 1 tablespoon finely chopped; Sea salt and freshly ground pepper; Ground cloves, ⅛ teaspoon; Fire-roasted diced tomatoes in juice, 1 can (15 oz/470 g); Bay leaf, 1; Ground cumin, 1 teaspoon; Extra-virgin olive oil, 1 tablespoon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Instead of serving chili with cornbread or crackers, I like to drop small masa flour dumplings into the bubbly stew. Diced winter squash adds nutrients, flavor, and a texture. Serve with Mexican beer with lime wedges.

Ingredients

Extra-virgin olive oil, 1 tablespoon
Yellow onion, 1½ cups (7½ oz

Dinner
Vegetarian
Autumn

Method

To make the chili, in a Dutch oven or other heavy pot, warm the oil over medium heat. Add the onion and bell pepper and cook until the onion is translucent, 5 minutes. Add the garlic, chili powder, cumin, and cloves and cook until aromatic, 1 minute. Add the broth, tomatoes, squash, and bay leaf, and bring to a simmer. Reduce the heat to maintain a gentle simmer, cover,