Description
A hearty and flavorful vegetarian chili made with butternut squash, black beans, and a blend of spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cups butternut squash, peeled and cubed
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 2 cups vegetable broth
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Toss in the diced bell peppers and butternut squash. Stir to coat with the onion and garlic mixture. Cook for 5-6 minutes, stirring occasionally.
- Stir in the tomato paste, cumin, smoked paprika, chili powder, cinnamon, cayenne, salt, and pepper. Cook for about 1-2 minutes, stirring constantly.
- Pour in the diced tomatoes with their juice, black beans, and vegetable broth. Stir well to combine all ingredients. Bring the chili to a gentle boil.
- Reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the butternut squash is fork-tender and the flavors are well blended.
- Stir in the fresh lime juice and taste. Adjust seasoning with extra salt, pepper, or lime juice if needed.
- Serve hot, garnished with chopped cilantro and optional toppings like avocado or vegan sour cream.
Notes
- This chili can be made in advance and reheats well.
- Feel free to adjust spices based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg