Butternut Squash Lentil Chili with Chocolate Coffee Bourbon Stout & Espresso
Look no further for your favorite chili recipe. Silky butternut squash, potatoes, chipotle, jalopenos, garlic, mushrooms, and the coup de grace Chocolate Espresso Stout Beer to create a knockout combination of flavors.
Ingredients
- 5 cups cubed butternut squash
- 2 cups celery chopped
- 1 cup potato cubed (My favorite type are Murasaki.)
- 8 oz chopped mushrooms (try to use portobella or shiitake)
- 1 jalopeno pepper minced
- 1 1/2 cups yellow onion chopped
- 6 cloves garlic minced
- 4 chipotle peppers in adobo sauce, chopped
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp cumin seed (or ground)
- 1 tbsp Worcesteshire sauce
- 2 tbsp cocoa powder
- 2 heaping tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 15 oz cans cherry tomatoes
- 6-8 cups vegetable broth*
- 1 1/3 cups chocolate bourbon coffee stout beer*
- 1 tsp espresso powder (optional)
- 1 can black beans rinsed and drained
- 1 can cannellini beans (or use pinto)
- 1/2 cup French/green lentils
- salt to taste
Instructions
- Add 1 tbsp of vegetable broth or olive oil to the bottom of a large pot. Heat over medium.
- Add butternut squash, celery, potato, mushrooms, jalopeno, onion, garlic, and a pinch of salt. Cook 8 minutes.
- Add chipotle peppers, (reserve the rest in case you want to add more heat) oregano, thyme, cumin, Worcestershire, mustard, and vinegar. Cook 1 minute.
- Add tomatoes, broth, and stout beer. Bring to a low simmer.
- Add lentils and cook 30 minutes.
- Add beans and simmer an additional 30-45 minutes. Like most soups, this recipe tastes even better the next day.
Notes
*I love to use Founders Brewing Co KBS Stout flavored with Chocolate, Coffee, and aged in Bourbon barrels.
*The amount of broth depends on how thick you like your chili.