Spicy Black Bean and Butternut Squash Chili

Knowing how to make chili is a valuable skill, but knowing how to make a unique chili can be a wonderful way to liven up a traditional dish while still possessing the flavors and qualities that everyone has grown to love. I’ve worked with and altered this recipe quite a bit from when I first came across it, but I think I’ve gotten to a point where I am happy to say that this chili can easily appeal to the audience who says they’d never vary from the original ingredients.

The butternut squash delivers a light and sweet compliment to the jalapenos, while the red peppers and poblano chilies add bright colors that make this a festive and visually appealing dish! The cilantro and avocado garnish smooth out the flavor while keeping the freshness alive, and give it a nice southwest flavor that blends well with the traditional chili spices. You can manage the heat how you’d like, either adding or subtracting jalapenos, without taking away the richness of the overall flavor, and can bulk it up or smooth it out depending on the size of pieces of squash you use.

No matter what you do to make this chili your own, you’ll be pleasantly surprised with the outcome and will most definitely be making it again!

1 pound black beans

2 tablespoons oil

2 medium-large yellow onions, chopped

10 cloves of garlic

2 poblano chilis, chopped

2 red bell pepper, chopped

4 jalapenos, minced (add or subtract if more or less heat is desired)

1 12oz package of ground soy meat (optional)

3 tablespoons chili powder

1 teaspoon cayenne

1 tablespoon cumin
1 tablespoon oregano

½ teaspoon salt (to taste)

½ teaspoon pepper

1 28 ounce can of diced tomatoes (or 6 medium tomatoes, chopped)

3 cups butternut squash, peeled and chopped (about 1-1 ½ pounds)

4 cups vegetable broth

½ cup cilantro, chopped

1 avocado, chopped

Place beans in a large pot and cover with water (about 2 inches). Bring to a boil and simmer for about 45 minutes, or until beans are tender.

Heat oil, onions, garlic, poblanos, bell peppers, and jalapenos for about 5 minutes, stirring occasionally.

Add soy meat, oregano, salt, pepper, chili powder, cumin, cayenne, and cook 2 minutes longer.

Add squash, tomatoes, and broth. Simmer for about 10 minutes.

Add beans and cook until squash is tender.

Serve with a cilantro and avocado as garnish.