Many of the ingredients in this hearty chili can be found at market, including dried beans (check out Next Step Produce). The dried beans you find at market are much fresher than what you'll find in the supermarket (which can be years old) and will cook up faster. Here are some basic instructions on cooking dried beans. If you are in a hurry, using canned beans are fine, but we recommend rinsing them in cold water to get rid of any tinny taste.
Serves six to eight as an entree
Heat oil in a large pot and add onion. Saute over medium heat until soft. Add garlic and diced poblanos and cook a few minutes, until garlic becomes fragrant.
Add the chili powder, cumin, paprika, and cinnamon and saute another minute. Add the diced tomatoes, oregano, tomato paste, and stock and cook over medium heat until simmering.
Add the diced butternut squash, the cooked beans, reserved liquid, and salt. Bring to a boil then reduce heat so the chili is simmering and cover, cooking 45 minutes, stirring every 15 minutes or so. If it's too thick you can thin it out with water or more vegetable stock. Stir in chopped cilantro, adjust salt, and serve with suggested garnishes.