Smoky Chipotle Black Bean Chili

Rich black beans and tender butternut squash simmered in a spiced tomato broth with chipotle and cumin, served over fluffy brown rice with diced avocado.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Vegan
• Vegetarian
• Pescatarian
• High-Fiber
• Kosher
• Halal
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• one-pot
• comfort food
• healthy
• smoky
• spicy

Ingredients

• 2 tablespoon olive oil (extra virgin)
• 1 yellow onion (large, diced)
• 1 red bell pepper (large, diced)
• 4 clove garlic (minced)
• 3 cup butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon chipotle chili powder
• 1.5 teaspoon salt (fine sea salt)
• 0.5 teaspoon black pepper (freshly ground)
• 2 can black beans (15 oz cans, drained and rinsed)
• 1 can crushed tomatoes (28 oz can)
• 2 cup gluten-free vegetable broth
• 1.5 cup brown rice (uncooked)
• 2 avocados (medium, peeled, pitted, and diced)
• 2 limes (cut into wedges)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Combine 1 1/2 cups brown rice, 3 cups water, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a rolling boil over high heat, cover with a tight lid, reduce heat to low, and cook for 45 minutes without removing the lid. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. While rice cooks, heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add 1 diced yellow onion and 1 diced red bell pepper, cooking for 5 minutes until soft and translucent.
3. Add 4 minced cloves garlic, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chipotle chili powder, 1/2 teaspoon black pepper, and the remaining 1 teaspoon salt. Stir constantly for 1 minute until fragrant.
4. Stir in 3 cups cubed butternut squash, 2 cans rinsed black beans, 1 can crushed tomatoes, and 2 cups gluten-free vegetable broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 25 minutes until the butternut squash is fork-tender and the chili has thickened.
5. Ladle the chili over bowls of warm brown rice. Top each bowl with diced avocado, a squeeze of fresh lime juice from lime wedges, and optional fresh cilantro.

Notes

Leftovers thicken nicely in the refrigerator and keep well for up to 4 days.

Nutrition (per serving)

• Calories: 663
• Protein: 20.5 g
• Carbohydrates: 109.3 g
• Fat: 18.7 g
• Fiber: 21.6 g
• Sodium: 2091 mg
• Saturated Fat: 2.2 g
• Sugar: 16.2 g