Butternut Squash and Black Bean Chili

(from jdsandelman’s recipe box)

Source: Simple Veganista

Ingredients

  • 1/4 cup water, for water saute
  • 1 butternut squash (about 3 - 4 cups), peeled, seeded & diced
  • 1 medium red onion or 2 large shallots, diced
  • 2 red bell peppers, cored, seeded and diced
  • 3 large cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon chipotle powder, or to taste
  • 1 teaspoon cumin
  • 1/4 - 1/2 teaspoon cinnamon, start small
  • 1/2 teaspoon cocoa powder, optional
  • 3 cans (15 oz) black beans, drained and rinsed, or 4-5 cups home cooked black beans
  • 2 cans (15 oz) fire roasted tomatoes + juice or 3 to 4 fresh tomatoes, diced
  • 2 cups water or vegetable broth
  • himalayan salt, to taste

Directions

  1. In large stock pot over medium high heat, heat water and saute the butternut squash, onion, bell peppers and garlic until onions are soft and translucent, about 5-7 minutes.

  2. Add your spices, beans, tomatoes and vegetable broth, bring to a boil, reduce heat, cover and simmer for about 1 hour, stirring occasionally and tasting for flavor along the way.

  3. Will be done when the butternut squash is tender.

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