Bodacious Butternut Squash and Black Bean Chili

September 8, 2014

Butternut squash and black bean chili is meat-free meal that even carnivores will love.  This chili falls somewhere in between a tortilla soup and a black bean stew but heartier and with more flavor.  It is seasoned with warm spices including ancho chili powder, cumin, and coriander which give the dish a well rounded flavor.  Chipotle chiles and green chilies add different levels of heat while the fire roasted tomatoes add a smoky flavor to the dish without being too overpowering.  You can prepare this chili on the stove top or in the slow cooker.  Garnish your butternut squash and black bean chili with sour cream, avocado, tortilla chips and perhaps a sprinkling of salty cotija cheese.

Butternut Squash and Black Bean Chili


1 tablespoon Olive Oil
1 yellow Onion, chopped
3 cloves Garlic, minced
1 tablespoon Ancho Chili Powder
1 1/2 tsp ground Cumin
1 tsp ground Coriander
1 tsp dried Mexican Oregano
1 15 oz. can Black Beans
2 TB Chipotle Chiles in Adobo Sauce, chopped
2 cups Butternut Squash, Peeled, seeds removed & medium diced
1 14 oz can Fire Roasted Tomatoes, Diced
1 4 oz. can chopped green chilies
2 Cups Vegetable Stock
1/4 cup chopped fresh cilantro
Salt and Pepper
Crispy tortilla strips
Sliced avocado
Sour Cream
Pickled Jalapenos
Fresh Cilantro
Cotija cheese
In a large pot, heat the olive oil over a medium-high heat and cook the onion, garlic, chili powder, cumin, coriander and oregano. Sweat the onions until they begin the turn translucent.  Add the black beans, chopped chipotle chiles, chopped green chilies, butternut squash, and tomato and cook for five minutes.  Add vegetable stock and eason with salt and pepper to taste. Bring the mixture to a simmer and allow the chili to cook about 40 minutes or until the squash is tender.  Take the chili off the hear and add the cilantro, mix.  Garnish with your favorite chili toppings including tortillas strips, jalapenos, avocado, sour cream, cotija cheese and fresh cilantro.

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