Ingredients
- Olive Oil: 2 tablespoons (for sautéing)
- Onion: 1 large, yellow or white, finely chopped (about 1.5 cups)
- Bell Pepper: 1 large, any color (red, yellow, or orange work well), chopped (about 1.5 cups)
- Garlic: 4-5 cloves, minced (about 1.5 tablespoons)
- Butternut Squash: 1 medium (about 3-4 lbs), peeled, seeded, and cut into ½-inch cubes (yielding about 4-5 cups cubed squash)
- Chili Powder: 3 tablespoons (use a good quality blend)
- Ground Cumin: 2 tablespoons
- Smoked Paprika: 1 tablespoon (adds a wonderful smoky depth)
- Dried Oregano: 1 teaspoon
- Cayenne Pepper: ¼ – ½ teaspoon (optional, adjust to your heat preference)
- Salt: 1 ½ teaspoons (adjust to taste)
- Black Pepper: ½ teaspoon, freshly ground
- Diced Tomatoes: 1 can (28 ounces), undrained (fire-roasted adds extra flavor)
- Crushed Tomatoes: 1 can (15 ounces)
- Black Beans: 2 cans (15 ounces each), rinsed and drained
- Vegetable Broth: 3-4 cups (use low-sodium if preferred)
- Lime Juice: 1-2 tablespoons, freshly squeezed (for finishing)
- Optional Flavor Enhancers:
- Unsweetened Cocoa Powder: 1 teaspoon (adds depth)
- Ground Cinnamon: ¼ teaspoon (adds warmth)
- Maple Syrup or Agave Nectar: 1-2 teaspoons (to balance acidity, optional)
- Optional Garnishes: Fresh cilantro, chopped green onions, avocado slices, shredded cheese (or vegan alternative), sour cream (or dairy-free alternative like cashew cream), tortilla strips, pumpkin seeds (pepitas).
Instructions
- Prepare the Vegetables: If you haven’t already, chop the onion and bell pepper. Mince the garlic. Peel, seed, and cube the butternut squash into roughly ½-inch pieces. Rinse and drain the black beans thoroughly.
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add Garlic and Spices: Add the minced garlic to the pot and cook for about 1 minute more, stirring constantly until fragrant. Be careful not to burn the garlic.
- Toast the Spices: Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for another minute, stirring constantly, to toast the spices. This helps release their aromatic oils and deepens their flavor.
- Combine Main Ingredients: Add the cubed butternut squash, undrained diced tomatoes, crushed tomatoes, rinsed black beans, and 3 cups of vegetable broth to the pot. Stir in the salt, black pepper, and optional cocoa powder and cinnamon, if using.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Stir occasionally to prevent sticking.
- Cook Until Tender: Let the chili simmer for at least 30-40 minutes, or until the butternut squash is fork-tender. If the chili seems too thick during simmering, add the remaining 1 cup of vegetable broth as needed to reach your desired consistency.
- Finish and Adjust Seasoning: Once the squash is tender, remove the pot from the heat. Stir in the fresh lime juice. Taste the chili and adjust seasonings as necessary – add more salt, pepper, or cayenne if needed. If you find the tomatoes make it slightly too acidic, stir in 1-2 teaspoons of maple syrup or agave nectar to balance the flavors.
- Rest (Optional but Recommended): Let the chili rest for 5-10 minutes off the heat before serving. This allows the flavors to meld together even more.
- Serve: Ladle the hot chili into bowls and add your favorite toppings. Enjoy!
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-350