Butternut Squash Black Bean Chili

By chbounds

Ingredients

• Optional:
• 1 T. olive oil
• 1 medium onion, dice, about 1 1/2 cups
• 2 garlic cloves minced
• 1 carrot chopped
• 2 cups butternut squash cubed
• 1 poblano pepper, stemmed and seeds removed, and diced
• 1 tsp. chili powder
• 1/2 tsp. chipotle paste or powder
• 1 cup halved cherry tomatoes or 1 cup canned diced tomatoes
• 2 tsp. apple cider vinegar
• 1 cup cooked black beans, drained and rinsed
• 1 can corn
• 2 to 3 cups vegetable broth
• juice of 1/2 to 1 lime
• Sea salt and freshly ground pepper
• Add shredded roasted chicken to chili
• Cilantro
• Baked tortilla chips
• Lime slices
• Dollops of sour cream

Preparation

Step 1

1. Heat the oil a large pot over medium heat and add the onion and a pinch of salt and pepper. Cook until soft, 5-8 minutes. Stir in the garlic, carrots, poblano, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.

2. Add the chile powder, chipotle powder and tomatoes and cook for 1 minutes. Stir in the apple cider vinegar, black beans and corn. Add 2 cups of vegetable broth (or enough to cover everything). Add shredded chicken if interested. Simmer until the butternut squash and carrots are tender, 20-30 minutes, adding more broth as needed.

3. Add a big squeeze of lime. Season to taste.