I'm writing this from the cozy comfort of a hotel room in Mammoth Lakes, CA. Outside the trees are covered in snow and there are certain foods that truly bring me comfort in winter— this Black Bean Butternut Squash Chili, Minestrone Alla Romagnola and Chocolate Chip Cookies top my list. And while I can make these dishes any time, there is something magical about eating them on a snowy day.
In anticipation of our trip, I made this chili recipe. I particularly like the way the sweetness and creamy texture of the butternut squash plays against the spicy flavors in the chili. It’s one of my favorite, and leftovers taste even better the next day.
How to Make Black Bean Butternut Squash Chili
While the ingredients in this chili recipe are super basic, the flavor is anything but. Especially when the chili starts off with aromatics like onion, carrot, bell pepper and garlic.
A Little Side About Garlic
Speaking of garlic, David Lebovitz wrote an interesting article about whether you should remove the green germ from garlic. Obviously, this article came to mind because I have several cloves starting to sprout after I bought an abundance over the holidays. David, a life-long green-germ plucker, advises removing the green germ when using raw garlic but thinks you can leave it intact when cooking garlic. Like all of his articles, it’s a fun read so check it out if you’re interested.
This Black Bean Butternut Squash Chili also includes chili powder, cumin and oregano. Canned beans contribute delicious plant based protein and black beans or kidney beans are excellent options. Butternut squash and roasted cauliflower are a perfect mix of hearty vegetables.
The flavors of this chili improve with a long, slow simmer. Slow simmering also contributes to a thicker, more balanced consistency, so that every bite has the same flavor and texture. Finishing off this chili with a generous squeeze of lime juice and fresh cilantro keeps it vibrant and fresh. The lime offers a little acidity and complexity, and it makes all the difference.
Chili Toppings
This chili is dairy free and vegan as written. You can keep it that way be choosing toppings like sliced avocado and tortilla chips.
Here’s a list of my favorite options:
- Avocado
- Siete Tortilla Chips
- Green onion
- Additional cilantro
- Lime wedges
Black Bean Butternut Squash Chili
In this Black Bean Butternut Squash Chili, I love how the sweetness and creamy texture of the butternut squash plays against the spicy flavors in the chili.
- Total Time: 2 hours 5 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1 15 ounce can black or kidney beans
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 medium carrot, diced
- 1 bell pepper (red, orange or yellow), diced
- 2 large garlic gloves, minced
- 2 tablespoons chili powder (I like Frontier Co-Op Organic Chili Powder)
- 1 tablespoon ground cumin
- 1 28 ounce can chopped tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste, dissolved in 1 cup water
- 2 cups butternut squash (about half of a small to medium squash), chopped into ½ to 1 inch cubes
- Sea salt, to taste
- ½ cup fresh cilantro, chopped
- 1 medium head cauliflower, optional
Instructions
Roasted Cauliflower
- Preheat the oven to 400 degrees Fahrenheit.
- Snap or chop the cauliflower into bite sized florets. Place the florets on a rimmed baking sheet lined with parchment paper, giving the florets some space between each other. Drizzle the florets with olive oil. Sprinkle with sea salt and black pepper.
- Roast for 25 minutes, flip and continue roasting until the florets begin to brown, 10 to 15 minutes more. When the florets are cooked, remove them from the oven and set aside.
Black Bean Butternut Squash Chili
- While the cauliflower is roasting, heat the oil over medium heat in a heavy nonstick skillet. Add the onion, carrot and bell pepper, stirring often, until the vegetables are tender, about 8 minutes.
- Add the garlic and stir until fragrant, about 30 seconds to a minute.
- Then add the chili powder and cumin and stir for about 2 to 3 minutes, until the mixture begins to stick to the pan.
- Add the tomatoes, oregano and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture begins to stick to the pot, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for about more 10 minutes until the mixture is thick and fragrant.
- Gently stir the beans into the tomato mixture. Add the butternut squash and bring to a simmer, stirring often, for about 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick but if you desire you can thin it out with water. Taste and season accoringly.
- Shortly before serving, stir in the cilantro. Spoon into bowls. Top with sliced avocado, tortilla chips, chopped green onion and a generous squeeze of lime.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
Keywords: Chili, Vegan, Winter, Hearty, Butternut Squash, Black Beans, Roasted Cauliflower
Jessica
We tried this out today and loved!! Especially my daughter who has recently converted to a non meat eater. This recipe was a great option and was enjoyed by all. Perfect seasoning too!!
★★★★★