Smoky Black Bean & Butternut Chili

Name: Smoky Black Bean & Butternut Chili
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 butternut squash (medium, peeled, seeded, diced into 1/2-inch cubes); 2 tablespoon chili powder; 1.5 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 can diced tomatoes (undrained); 2 can black beans (rinsed, drained); 1 can kidney beans (rinsed, drained); 4 cup vegetable broth; 1 cornbread; 1 cup shredded cheddar cheese (shredded); 0.5 cup sour cream

A comforting and hearty chili loaded with black beans, tender butternut squash, and aromatic spices, with a subtle smoky depth perfect for a cozy fall evening.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Cuisine: American
Difficulty: Medium

Dietary

Vegetarian
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 butternut squash (medium, peeled, seeded, diced into 1/2-inch cubes)
2 tablespoon chili powder
1.5 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 can diced tomatoes (undrained)
2 can black beans (rinsed, drained)
1 can kidney beans (rinsed, drained)
4 cup vegetable broth
1 cornbread
1 cup shredded cheddar cheese (shredded)
0.5 cup sour cream

Instructions

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 large chopped yellow onion and cook for 5-7 minutes until softened.
Stir in 4 cloves minced garlic and 1 medium diced butternut squash. Cook for 5 minutes, stirring occasionally, until squash starts to soften slightly.
Add 2 tablespoons chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon fresh black pepper. Cook for 1 minute, stirring constantly, until spices are fragrant.
Pour in 1 can undrained diced tomatoes and 4 cups vegetable broth. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until butternut squash is tender.
Stir in 2 cans rinsed black beans and 1 can rinsed kidney beans. Continue to simmer for another 10 minutes to allow flavors to meld and chili to thicken.
Prepare 1 batch cornbread according to package or recipe directions.
Serve the Smoky Black Bean & Butternut Chili hot, with a side of cornbread and optional toppings like shredded cheddar cheese or sour cream.

Notes

For an extra layer of flavor, consider adding a dash of liquid smoke or a chipotle pepper in adobo sauce. Leftovers store well and are often even better the next day.

Nutrition (per serving)

Calories: 480
Protein: 22.3 g
Carbohydrates: 76.5 g
Fat: 11.2 g
Fiber: 20.3 g
Sodium: 750 mg
Saturated Fat: 2.2 g
Sugar: 12.1 g
Cholesterol: 5 mg