Butternut Squash and Bean Chili
A butternut squash and bean chili that's hearty and spiced just right. This vegetarian chili is great for the coldest of days. Makes a big pot that's great for leftovers the next day or batch cooking frozen meals!
Yield: 6
Materials
- 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
Instructions
- 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
-Topping Ideas: scallions, chives, sour cream, greek yogurt, coconut yogurt, tortilla chips, pumpkin seeds, chipotle cashew cream, hot sauce, salsa or pico de gallo, sliced jalepenos or serrano peppers.
-leftovers keep well in the fridge for up to a week. May also be frozen for up to 6 months.