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Andrew Fowler

Butternut Squash Black Bean Chili

Print Recipe
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 oil in a Dutch oven over medium. Cook onion 6 minutes until translucent.
  2. Stir in garlic, chili powder, and chipotle 30 seconds.
  3. Add squash, tomatoes, beans, broth, and salt; simmer.
  4. Cook partly covered 25 to 30 minutes until squash yields to a fork without collapsing.
  5. Add lime juice; rest 5 minutes before ladling.