Fall Squash and Black Bean Chili

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Recipes

Fall Squash and Black Bean Chili
Serving Size:4|Prep Time:40minutes|Cook Time:10minutes
Fall Squash and Black Bean Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 2 red bell peppers chopped
  • 1 small winter squash turban or butternut (1 1/2 pounds or less), peeled and chopped into 1/2 inch cubes, about 6 cups
  • 4 garlic cloves pressed or minced
  • 1 tablespoon chili powder
  • 1 tablespoon chopped chipotle pepper in adobo start with 1/2 tablespoon and add more to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 15 ounce cans black beans rinsed and drained, or 3 cups cooked black beans
  • 1 14 ounce can diced tomatoes including the liquid
  • 2 cups vegetable broth or one 14 ounce can
  • salt to taste
  • 2 avocados diced
  • 3 corn tortillas for crispy tortilla strips or substitute crumbled tortilla chips
  • chopped fresh cilantro optional for garnish

Directions

Print Recipe
Chili
  1. In a 4-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering.
  2. Add the onion, bell pepper and squash and cook, stirring occasionally, until the onions are turning translucent.
  3. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.
  4. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover.
  5. Cook for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like more heat.
  6. You’ll know your chili is done when the squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Remove the bay leaf and add salt to taste.
Crispy Tortilla Strips
  1. Stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼ inch wide.
  2. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering.
  3. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes.
  4. Remove tortilla strips from skillet and place on a plate covered with a piece of paper towel.
  5. Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. Chopped cilantro would be nice as well.

Chef's Narrative

Winter squash and black beans are the basis for this meatless chili. A dollop of whipped full-fat coconut milk will enrich this dish for a vegan alternative to sour cream.

Recipe Substitutions

Cooked Chestnut lima beans (also called Christmas lima beans) are terrific as an alternative to the black beans. You can easily substitute pumpkin for the squash. If you like to put cheese on your chili, here’s a vegan alternative: Try a sprinkle of nutritional yeast. A spoonful of roasted tomato salsa is great too.
Nutrition Facts:
Total Calories Per Serving: 580, Total Fat: 23g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 760mg, Potassium: 1347mg, Carbohydrate: 81g, Dietary Fiber: 25g, Protein: 18g
Allergens:
N/A

Directions

Print Recipe
Chili
  1. In a 4-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering.
  2. Add the onion, bell pepper and squash and cook, stirring occasionally, until the onions are turning translucent.
  3. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.
  4. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover.
  5. Cook for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like more heat.
  6. You’ll know your chili is done when the squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Remove the bay leaf and add salt to taste.
Crispy Tortilla Strips
  1. Stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼ inch wide.
  2. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering.
  3. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes.
  4. Remove tortilla strips from skillet and place on a plate covered with a piece of paper towel.
  5. Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. Chopped cilantro would be nice as well.

Chef's Narrative

Winter squash and black beans are the basis for this meatless chili. A dollop of whipped full-fat coconut milk will enrich this dish for a vegan alternative to sour cream.

Recipe Substitutions

Cooked Chestnut lima beans (also called Christmas lima beans) are terrific as an alternative to the black beans. You can easily substitute pumpkin for the squash. If you like to put cheese on your chili, here’s a vegan alternative: Try a sprinkle of nutritional yeast. A spoonful of roasted tomato salsa is great too.
Nutrition Facts:
Total Calories Per Serving: 580, Total Fat: 23g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 760mg, Potassium: 1347mg, Carbohydrate: 81g, Dietary Fiber: 25g, Protein: 18g
Allergens:
N/A

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 2 red bell peppers chopped
  • 1 small winter squash turban or butternut (1 1/2 pounds or less), peeled and chopped into 1/2 inch cubes, about 6 cups
  • 4 garlic cloves pressed or minced
  • 1 tablespoon chili powder
  • 1 tablespoon chopped chipotle pepper in adobo start with 1/2 tablespoon and add more to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 15 ounce cans black beans rinsed and drained, or 3 cups cooked black beans
  • 1 14 ounce can diced tomatoes including the liquid
  • 2 cups vegetable broth or one 14 ounce can
  • salt to taste
  • 2 avocados diced
  • 3 corn tortillas for crispy tortilla strips or substitute crumbled tortilla chips
  • chopped fresh cilantro optional for garnish
 

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