Butternut Squash and Black Bean Chili
Here’s a hearty and flavourful vegetarian chili perfect for cozy evenings or entertaining guests. The butternut squash adds depth of flavour, texture, nutritional value—providing a hefty dose of beta-carotene—and a comforting element that elevates the dish to a wholesome and satisfying meal.
Ingredients
1 small butternut squash, peeled, seeded, and diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced (any colour)
1 jalapeño pepper, diced (optional, for heat)
2 cups vegetable broth
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
Optional toppings: chopped cilantro, sliced green onions, sour cream, shredded cheese, avocado slices
Directions
Peel the butternut squash, remove the seeds, and dice it into small cubes.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic, diced bell pepper, and jalapeño pepper (if using). Cook for another 2-3 minutes until fragrant.
Add the diced butternut squash to the pot and stir to combine with the aromatics.
Sprinkle the chili powder, ground cumin, paprika, salt, and pepper over the vegetables. Stir well to coat everything evenly.
Pour in the vegetable broth and diced tomatoes (with their juices) into the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and let the chili simmer for about 20-25 minutes, or until the butternut squash is tender.
Once the butternut squash is cooked through, add the drained and rinsed black beans to the pot.
Stir well and let the chili simmer for an additional 5-10 minutes to allow the flavours to meld together.
Taste and adjust the seasoning with more salt and pepper if necessary.
Serve hot, garnished with your favourite toppings such as chopped cilantro, sliced green onions, sour cream, shredded cheese, or avocado slices.
