Description
Chunks of sweet butternut squash mingle with earthy beans and smoky spices in a hearty chili, creating layers of warmth and depth with every spoonful.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 medium butternut squash peeled seeded and diced
- 1 red bell pepper diced
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- Pepper to taste
- 1 tbsp lime juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic and cook until soft, about 3 minutes.
- Stir in the diced butternut squash and red bell pepper and cook for 5 minutes.
- Add the chili powder, ground cumin, smoked paprika, salt, and pepper, stirring to coat the vegetables.
- Pour in the diced tomatoes and vegetable broth, then bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20–25 minutes until the squash is tender.
- Stir in the black beans and lime juice and cook for another 5 minutes.
- Taste and adjust seasoning before serving.
Notes
- Use fire-roasted tomatoes for extra smoky flavor
- Adjust chili powder to preferred heat level
- Stores well for up to 4 days in the refrigerator
- Freezes for up to 3 months; thaw before reheating