Black Bean and Butternut Squash Chili. The wonderful spiciness of black bean chili coupled with the hearty nutty sweetness of butternut squash. A wonderful meal to make ahead and have ready for holiday guests, or your cold weather “warm me up” perfect bowl of chili happiness. Either way, it rocks.
Recipe Contributor – It’s All About Vegan
Why is it, when the seasons change and the weather gets cooler, that a hearty warm bowl of chili comforts like few other foods? How many times has your family sat around, all with bowls of chili in their hands, watching football? It’s just one of those foods we cannot live without. And this recipe is Vegan and Gluten Free. Yep, now you can have your chili and eat it too.
Hearty and healthy. Warm and satisfying.
Let’s talk about butternut squash. Have you ever tried to chop up one of those crazy yet delicious things? Not easy! I cut myself with the knife everytime. So if you get a chance, look at your local grocers for organic squash in a bag that’s already cubed and washed and ready for you to roast. Not having to peel and dice the squash cuts down your prep time by at least 30 minutes.
And speaking of prep time, this recipe is really easy. While you are roasting the squash in the oven, you can saute the onion in a pot on the stove top, add the other ingredients and simmer, then just wait for the squash to be ready.
Super easy to make and freezes well. Don’t pass up this recipe for Black Bean with Butternut Squash Chili.
Black Bean and Butternut Squash Chili
- 2 15 ounce cans black beans rinsed and drained
- 16 ounces butternut squash, cut into 1 inch cubes
- 1 medium sweet onion, chopped
- 3 tbsp olive oil plus a little extra to rub on the squash for roasting
- 5 cloves garlic, minced
- 1 cup diced tomatoes and juice (from a can of diced tomatoes)
- 1 1/2 cups vegetable broth can use lower sodium if you prefer
- 1 tbsp tomato paste
- 1 chipotle pepper in adobo sauce, mince
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt you can probably lower or omit this if you are using full sodium vegetable broth
For the squash –
- Preheat oven to 400 degrees.
- Cube the squash into 1 inch cubes
- Place on a foil lined baking pan.
- Pour about a tablespoon of olive oil over squash. Using your hands, mix the squash and olive oil to where the squash is all coated with the oil. Sprinkle a little salt and pepper onto squash.
- Roast in oven for 25 to 30 minutes. Check at 25 minutes to see if the texture is how you like it. If not, continue cooking to 30 minutes. You want the squash done but slightly firm so it won’t get squishy when mixed with the chili liquids.
- When done set aside.
For the black bean chili –
- Heat the olive oil in a large heavy skillet over medium heat.
- Add the onion and salt and cook until translucent. (salt helps the onion sweat)
- Next add the garlic, chili powder and oregano and mix. Cook a minute or two until well blended.
- Stir in the tomato paste, diced chipotle chili, and diced tomatoes.
- Pour in the veggie broth and beans and cook for a few minutes until some of the liquid has evaporated.
- Cook until it thickens a bit unless you like it with more liquid.
- Place the squash back into the oven for a minute just to warm the squash.
- Pour the chili unto bowls and top with the roasted squash.
- Serves 6 to 8.
- Keeps in refrigerator for up to 5 days. Store squash in one container, black bean chili in a separate container.
- Freezes well. Freeze black bean chili in one container, squash in another container.
- I like to keep the squash separate until the end so it stays the right “roasted” consistency. However, I have added it in the black bean chili and stored it in the refrigerator for several days and while it did get less firm, it was not squishy. This would be something you would just have to try and see how it works for you.
Looking for more fall recipes? Try here!