MEXICAN BLACK BEAN CHILI

Serves 6-8

1 1/2 cup dried black beans (rinsed)
4 cups water
2 pounds butternut squash, washed, peeled, seeded, and cut into 8 pieces
1 large yam, peeled, & cut into 6 pieces
4 garlic cloves, peeled and minced
2-3 canned chipolte peppers
1 tablespoon olive oil

CONDIMENTS
1 red pepper (diced)
1 large tomato (diced)
1/4 sour cream or plain yogurt
1 ripe avocado (peeled, pitted & sliced)
1 small onion (diced)
6 tablespoons chopped cilantro
2 limes, cut into wedges

DIRECTIONS

1. Rinse the black beans in colander under cold water. Place in large bowl, cover with 4 cups of water and allow to soak 6-8 hours, or overnight. Reserve liquid. This can be ommited if using canned beans.
2. Heat olive oil in pressure cooker on medium-high heat. Add garlic and chipoltes and sauté 30 seconds. Add squash, yam and beans, along with soaking liquid. Stir well.
3. Close lid, bring to high pressure, then lower heat on stove and cook for 15 minutes.
4. Open cooker using cold-water release method according to manufacturer’s directions.
5. Discard chipoltes.
6. Mash the beans, yam and squash by pressing them against the side of the pot with the back of a spoon.
7. Serve in large soup bowls and allow guests to add condiments.