Spicy Chili with Chiles

1 large acorn squash (about 2 lbs), cut into quarters and seeded
3 dried chiles (any kind)
Boiling water
1 tsp. chili powder
3 poblano peppers
3 Tbsp extra-virgin olive oil
1 large onion, chopped
1 15-oz can black beans, rinsed
1 Tbsp chopped fresh oregano (I used dried)
Salt & Pepper
1/2 C sour cream

1. Preheat the broiler. Microwave the squash until fork-tender, about 15-20 minutes; let cool slightly. Scoop out the flesh and transfer to a food processor; discard the skin. (Compost.)

2. Meanwhile, in a medium boal, soak the red chiles in just enough boiling water to cover until softened, about 15 minutes; drain. Discard the stems and seeds. (Again with the composting!) Add the red chiles and chili powder to the food processor, puree.

3. Place the poblano peppers on a baking sheet (I covered with foil) and broil, truning occasionally, until charred all over. Transfer to a bowl, cover and let sit until cool enough to handle, about 10 minutes. Discard the seeds and stems, then chop.

4. In a saucepan, head the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash pureee, poblanos, black beans, oregano and 1 cup of water. Bring to a simmer and cook for 15 minutes; season with salt and pepper. Stir in the sour cream. (We've also added vegetable or chicken broth to thin it out and stretch the meal. Very good!)

Let's Try This Again

Ok - so I tried this before, but under the influence of McCormicks. I'll try it now! Sorry - but there is some McCormick's still involved.