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Butternut Squash Black Bean Chili
Andre Lewis

Butternut Squash Black Bean Chili

Butternut squash makes this pot substantial, not sugary, because chipotle and lime keep it pointed in a savory direction. Half-inch cubes are nonnegotiable if you want them tender on schedule. Stir gently near the end or they'll dissolve into the black beans.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 chipotle pepper in adobo minced
  • 1 1/2 lbs butternut squash peeled and cut into 1/2-inch cubes
  • 28 oz canned crushed tomatoes
  • 30 oz canned black beans drained
  • 2 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium heat and cook the onion for 6 minutes until translucent.
  2. Stir in the garlic, chili powder and chipotle for 30 seconds.
  3. Add the squash, tomatoes, black beans, broth and salt and bring the pot to a simmer.
  4. Cook partly covered for 25 to 30 minutes until a squash cube yields to a fork but does not collapse.
  5. Stir in the lime juice and rest the chili for 5 minutes before ladling.