Butternut Squash Chili with Black Beans (Recipe)

Feb 23, 2022

Butternut Squash Chili with Black Beans (Recipe)


✅ 2 tablespoons olive oil

✅ 4 cloves garlic, minced

✅ 1 large onion, diced

✅ ½ teaspoon salt

✅ 2 tablespoons chili powder

✅ 1 tablespoon ground cumin
✅ ¼ teaspoon ground cinnamon

✅ ¼ teaspoon ground chipotle chile, or to taste

✅ 2 cups no-salt-added vegetable broth

✅ 3 cups cubed butternut squash

✅ 2 (14 ounce) cans black beans, rinsed and drained

✅ 1 (14 ounce) can no-salt-added crushed tomatoes

✅ 1 (14 ounce) can no-salt-added diced tomatoes

✅ ½ cup Greek yogurt, for serving

✅ ¼ cup chopped fresh cilantro, for serving

✅ ¼ cup minced red onion, for serving


1️⃣ Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.

2️⃣ Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.

3️⃣ Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.

4️⃣ Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.


Servings :  6
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 246kcal

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