Vegetarian Butternut Squash + Black Bean Chili (V, GF)

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This recipe is quick, easy, vegetarian and incredibly nutritious. As you know, I really like hearty dishes. This girl can EAT, ya know what I mean? I try not to snack too much (for the sake of balancing blood sugar) during the day, so I'm not afraid to eat a big meal to stave off hunger between meals. Simultaneously, I'm trying to incorporate more longevity foods like beans, local vegetables, olive oil, etc. I'm proud to say the onion, garlic, carrots and butternut squash from this meal were prepared from my CSA box last week. It feels so good to support local farmers and cook healthy food for me and my fam. <3 JOY. Feel free to sub in any vegetables you have on hand. I also love making this chili with sweet potato instead of butternut squash!

Vegetarian Black Bean + Butternut Squash Chili 

Ingredients

  • 1-2 tbsp olive oil
  • 1 large onion, or 2 small onions, diced
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 4 cloves of garlic, finely chopped
  • 2 carrots, peeled and diced
  • 3 cups of butternut squash, diced into 1-2" pieces
  • 1 tbsp cumin
  • 1/2 tbsp cinnamon
  • 2 tbsp chili powder
  • 1 tsp all purpose seasoning or dried oregano
  • 2 tsp red chili flakes (less for less spicy chili)
  • about 3 cups (or 2 cans) (I used black beans, you could use your favorite kind)
  • 1 28 ounce can organic crushed tomatoes (fire roasted is lovely here)
  • 3 cups (plus more to taste) organic chicken or vegetable stock
  • salt to taste
  • squeeze of lime
  • chopped avocado for garnish
  • cilantro for garnish
  • pecorino for garnish
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Directions

1. Heat 2 tbsp olive oil in a heavy bottomed large pot on medium. When heated, sauté the onions, red pepper, garlic and jalapeno for several minutes, until softened. Once softened, add the butternut squash and carrots and sauté for about 5 minutes. 

2. Add the spices and mix to incorporate. Let the spices bloom for one minute. Add the black beans, crushed tomatoes and chicken stock. Stir, bring to a boil and then simmer for 30-45 minutes. After a few minutes, add more liquid depending on how you like your chili. I like a thick chili. If you need to thicken it, you can leave the lid off and let some evaporate out. If you want it to stay the same consistency, add the lid when you simmer. 

3. Salt to taste and add a generous squeeze of lime. Make sure the butternut squash is softened, but not too mushy. Serve with avocado, tortilla chips, pecorino or cheddar cheese and a sprinkle of cilantro. :D

Xoxo, 

Lo