1 small BUTTERNUT SQUASH, peeled, halved, and seeded
1 Tbsp. OLIVE OIL
1 medium ONION, coarsely chopped
1 medium CARROT, peeled and finely chopped
1 ORANGE BELL PEPPER, coarsely chopped
1 14.5 ounce can CRUSHED TOMATOES
2 Tbsp. TOMATO PASTE
3 15.5 ounce cans of BLACK BEANS, drained and rinsed
1 CHIPOTLE CHILI IN ADOBO, minced
1 c. APPLE JUICE
3 Tbsp. CHILI POWDER
1/2 tsp. ground ALLSPICE
1/2 tsp. SUGAR
SALT and PEPPER, to taste
Cut the squash into 1/4-inch dice and set aside.
In a large pot, heat the oil over medium heat.
Add the squash, onion, carrot, and bell pepper.
Cover and cook until softened... about 10 minutes.
Add the tomatoes, tomato paste, beans and chipotle.
Stir in the apple juice, chili powder, allspice, sugar, and salt and pepper to taste.
Bring to a boil and then reduce heat and simmer about 30 minutes, stirring occasionally.
Uncover and simmer 10 minutes longer and serve.