There is no secret that I am a proud squash lover. Kabocha will always have the number one spot in my heart, but butternut comes in a close second. When I was at Trader Joes this week I saw three lone little butternut squashed sitting on the display, and I knew the inevitable was too soon. Squash is going out of season. NOOOOOO. I am fully well aware that you can buy squash at other supermarkets, but TJs charges PER SQUASH, not PER POUND like the other stores. I like to maximize the amount of squash I’m paying for. When I saw those three little squash sitting there, I knew I had to swipe one up and put it to good use crossing something off my cooking bucket list. Non-traditional chili. Oh yes.
Ingredients
2 tablespoon olive oil
1 red onion, diced
2 cloves garlic, chopped
1 bell pepper, diced
1 small butternut squash, cubed
1 15 oz. fire-rosted diced tomatoes
2 chipotles in adobo, seeds removed, diced
3 cups vegetable broth***
1 15oz. can rinsed black beans
1 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne pepper
salt + pepper
Directions
In a large pot over medium heat add oil and sautee onion and garlic. Once the onion is soft add bell pepper and butternut squash. Cook for 10 minutes. Add tomatoes, chipotles, vegetable broth, and spices. Cover and let simmer for ~30 minutes. Once squash is tender add beans and cook for another 5-10 minutes. Add S + P to taste.
*** Note: you might need to add more or less vegetable broth depending on the size of your butternut squash and desired consistency.
Yields: 4 big bowls
I don’t know what the weather is like in SB, but this chili would be perfect for the rain we’re getting here in Nor Cal tomorrow!
Chili is one of the ultimate comfort foods for me personally. Just cuddling up in front of a warm fire with chili sounds optimal to me right now…10:30 at work…maybe I should make that happen.
Your picture is just so beautiful I want to reach through the screen and try this
YUM! Always a good time for squash
Holy cow that that chili looks amazing! Definitely a good way to enjoy a meat-free meal. Chili is one of my favorite things about being vegetarian, because veggie chili is BOMB!
This looks so delicious! Veggie chili and cornbread was one of my favorite meals growing up- it’s so comforting!
PS: Your photography is gorgeous. (:
Dear, you are a genius in the kitchen
This is SO my type of recipe! I’m book marking this one (and pinning) for sure!
As everyone above me has already said, this looks DELIC! I’m a bid fan of butternut squash and beans so this is the best of both worlds
I really don’t like squash, but this looks so good!!!
would love a batch of that right now! Looks beautiful!
how many does this serve?
4 BIG bowls
[...] sautéed veggies, black beans, avocado green goddess dressing, and defrosted some black bean chili with butternut squash. Also shout out to my girl Alyssa for food [...]