There is something about a good hot chili that makes it a classic. After skating, skiing or pretty much any outdoor activity you can’t go wrong serving chili to family, friends or having a bowl to yourself.
I originally came across this recipe one fall while wondering what to do with the abundance of butternut squash that we ended up with after a trip to the market. The recipe is not vegan or even vegetarian so I modified it to meet our needs. This is one that you’ll want do up ahead of time so it can simmer. The longer it sits the better. The squash takes on a creamy consistency that is delicious and nutritious.
Butternut Squash and Black Bean Chili
Course: MainCuisine: North American, vegan, vegetarianDifficulty: Easy4
servings30
minutes1
hour1
hour30
minutesIngredients
1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
1 1/2 tsp chili powder
1 Tbsp ground coriander
1 28 oz can of tomatoes
4 cups cooked or two cans of black beans, rinsed
2 chipotle chilis or a jalapeno, cored, seeded and finely chopped. Leave a few seeds in if you like a bit of heat.
1 Tbsp dried oregano
Salt to taste
3 – 4 cups butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 Tbsp balsamic vinegar
1 cup fresh cilantro
Brown rice or quinoa (optional)
Avocado (optional)
Directions
- Heat the oil in a large pot over medium heat.
- Add the onions and sauté until soft and translucent.
- Add the garlic and stir for a minute.
- Add the chili powder and coriander and continue to stir for another minute.
- Add the canned tomatoes, beans, squash, chipotles/jalapeno, and oregano.
- Slowly bring to boil, reduce heat to low and cover to simmer until the squash is tender but not mushy (about an hour).
- Season to taste with salt, freshly ground black pepper, cilantro and balsamic vinegar.
- Let the chili continue to simmer for another 10 minutes.
Notes
- Serve hot on a bed of rice or baby spinach if you don’t want the carbs. Top with avocado, cilantro and chili pepper rings for more heat.