Black Bean Chili with Butternut Squash

print recipe print recipe | FavoriteLoadingAdd to my recipe box

This is adapted from a recent Bon Appetit recipe; the squash is a great addition.
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
2 tablespoons chili powder
1 (29 ounce) can fire-roasted tomatoes (you can use regular whole tomatoes if you’re stuck)
2 (15 ounce) cans black beans, drained
2 chipotle chiles from canned chipotle chiles in adobo, minced (make sure to mince; these are VERY spicy)
1 (2 pound) butternut squash, peeled, seeded and cut into 1/2 –inch cubes

Possible Garnish:
Grated Cheddar Cheese
Sour Cream
Chopped Cilantro
Pickled Jalapeno Rings

Heat oil in a Dutch oven over medium heat. Sauté onion and garlic until soft. Add chili powder, tomatoes, beans and chiles and cook for about ½ hour to blend flavors. Stir in butternut squash and cook an additional 30 minutes. Serve over rice. I like it without any garnish but it’s nice to give everyone options.

2 thoughts on “Black Bean Chili with Butternut Squash

  1. how do you think this will taste with 1 can white beans and 1 can red kidney beans? Thats all i have in the house and would love to use them up!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>