The weather here in Greenville is about to get cold and rainy after it’s been sunny and 65 the last few days. That’s okay, we’re well equipped with some belly warming butternut squash and black bean chili. I love chili, especially vegetarian chili. Today’s Butternut Squash and Black Bean Chili recipe is just as hearty as it’s meaty counterpart and the options are endless for what you can add to it. Today’s butternut squash and black bean chili is utilizing the butternut squash I got in my Mother Earth Produce bin and black beans. This butternut squash and black bean chili is a bit spicy, but it’s a smokey spicy using a combo of chipotle peppers and chili powder.
Serve this butternut squash and black bean chili with a big dollop of sour cream, diced fresh jalapeños and maybe a few slices of cool avocado for an extra finishing touch.
Butternut Squash and Black Bean ChiliSERVES 8-10 PrintDownload
- 1 medium butternut squash, peeled, seeds removed and cut into cubes
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 chipotle peppers in adobo sauce (canned in the ethnic food section of the grocery store)
- 2 Tbsp of chili powder
- 1 Tbsp of ground coriander
- 2 tsp of oregano
- 2 14 oz cans of black beans
- 2 14 oz cans of fire roasted diced tomatoes
- 1/2 cup bulgur, can sub quinoa for gluten free option or eliminate all together
- 3 cups of water
- olive oil
- In a large dutch oven, heat up about 3 tablespoons of olive oil. Saute the onion over medium heat for about 10 minutes until it's translucent. Add the garlic and cook for 1 minute.
- Next, add in the chipotle peppers, chili powder, coriander and oregano. Stir well. Add the cans black beans and tomatoes. No need to drain anything, just open the cans and pour them in. Next add the water, bulgur and cubed butternut squash. Bring the chili up to a boil, reduce the heat to simmer and simmer the chili uncovered for about 30-45 minutes until the squash is tender.