So far this month, I’ve really enjoyed incorporating more plant-based meals into my diet! Since the temps have dropped, I’ve been wanting some warming food, with a little bit of spice. This butternut squash and bean chili does the trick nicely. It’s very filling and nicely rounded out with a little bit of heat and a little sweetness from the squash. The beans give it heft and protein and leaves me feeling full for quite some time. I love having the leftovers, too, for easy lunches over the week. If you’re a meal prepper or into batch cooking, this freezes really well!
The recipe starts out with toasting some whole cumin seeds. I love the earthy, slightly spicy and pungent aroma whole cumin seeds give versus the ground stuff. A few aromatics, like onions, bell pepper and garlic go into the pot. Then the spices: chili powder, smoked paprika and cayenne. You can make this really spicy or have just a tiny hum of heat going on. Finally, the butternut squash, two kinds of beans, fire-roasted tomatoes and a bit of maple go in. After just 25 minutes of simmering, some corn, lime juice and cilantro are stirred in at the end for an extra pop of flavor.
What are some good toppings for this butternut squash and bean chili?
Everyone loves topping a nice bowl of chili to customize it to their tastes. You could definitely set out a topping bar and let everyone go to town! Here are a few suggestions:
- scallions or chives
- grated cheese
- sour cream, greek yogurt or coconut yogurt
- wedges of limes
- chopped cilantro
- tortilla chips
- toasted pumpkin seeds
- sliced chili peppers (jalepeno, serrano, fresno)
- pico de gallo or jarred salsa
- bottled hot sauce(s)
- chipotle cashew cream
I also love this chili with a warm slice of cornbread or a hot buttermilk biscuit. It’s a nice addition to your one pot, one bowl meal! Leftovers keep for up to a week and reheat nicely. For another meal, I’d even suggest topping this with a fried egg for breakfast! The heat definitely dissipates a little after refrigerating, so don’t despair if you think it’s too spicy right after cooking. It will probably be just right the next day.
This post contains affiliate links for Amazon Associates. At no cost to you, I may earn a very small commission if you choose to purchase through them. Please know I only recommend products I use myself and love! Thank you for supporting the work I do.
Butternut Squash and Bean Chili
Ingredients
- 1 tbsp cumin seeds
- 2 tbsp vegetable or coconut oil
- 1 large onion, diced
- 1 large red bell pepper, seeds removed and diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- ½ tsp cayenne pepper (more or less to suit tastes)
- 2 cups (300 g) butternut squash, diced (small to medium cubes)
- 1 15 oz. (425 g) can black beans, drained and rinsed (or any variety you prefer)
- 1 15 oz. (425 g) can kidney beans, drained and rinsed (or any variety you prefer)
- 1 28 oz ( 794 ml) can fire-roasted, crushed tomatoes
- 2 ½ cups (600 ml) water
- 1 tbsp maple syrup or brown sugar (optional)
- 2 tsp dried oregano
- salt, to taste
- 1 cup corn, fresh or frozen
- juice from 1 small lime
- ¼ cup cilantro, roughly chopped (plus more for garnish) optional
- scallions or chives, sliced (for garnish) optional
Method
- Heat a large pot or dutch oven over medium-high heat. Add the cumin seeds and toast, stirring constantly, until the seeds are fragrant (about 2 minutes). Add the vegetable or coconut oil, then the onions, bell pepper and garlic. Saute' for 5-6 minutes until vegetables have softened a little.
- Add the chili powder, smoked paprika, cayenne and season with a pinch of salt. Stir the spices into the vegetables for a couple of minutes to bloom them.
- Add the butternut squash, beans, crushed tomatoes, water, maple syrup and oregano. Season with a big pinch of salt. Bring to a boil. Reduce heat and simmer, uncovered for 25-30 minutes or until thickened and butternut squash is tender. (If additional cooking time is needed, cover and simmer to avoid over-thickening. Add more water, if needed.)
- For the last 5 minutes of cook time, stir in the corn. Off heat, add the lime juice and cilantro (if using). Taste and adjust seasoning. Ladle into bowls and garnish with desired toppings.
Notes
Pin it for later!
Leave a Reply