Butternut Squash & Black Bean Chili

Name: Butternut Squash & Black Bean Chili
Prep time: PT-468437H42M25S
Cook time: PT-468437H42M25S
Total time: PT-468437H42M25S
Ingredients: 2 Tbsp. olive oil; 1 medium yellow onion, peeled and diced; 1 medium red bell pepper, seeded and diced; 3-4 cloves garlic, peeled and minced; 2 Tbsp. chili powder; 1 Tbsp. ground cumin; 2 tsp. smoked paprika; 1 ¼ tsp. kosher or sea salt; ½ tsp. ground black pepper; 1 chipotle chili in adobo sauce, chopped; 1 small butternut squash, peeled, seeded and cubed (about 4 cups); 2 15-oz. cans no salt added black beans, rinsed and drained; 1 15-oz. can no salt added fire-roasted diced tomatoes; 3 cups unsalted vegetable stock; Zest and juice of 1 medium lime; 2 medium avocados, peeled, pitted and diced

By Julie Andrews |

It’s likely we all have a favorite chili recipe that is our go-to on weeknights, weekends and for game day. But once in awhile it’s fun to change things up and put a unique spin on a classic recipe. Enter: Butternut Squash & Black Bean Chili.

Butternut squash is everywhere this time of year, and chili is one way to feature it. It’s a good source of vitamin A, fiber and potassium, and is versatile in the kitchen. In this chili, squash is simmered with black beans, chipotle chilies, fire-roasted tomatoes, bell pepper, onion, garlic, lime juice and loads of spices. It’s a hearty plant-based meal that I’m certain you’ll love.

Here are a few other delicious ways to enjoy squash this season:

Roasted with oil, herbs and spices
Pureed into a creamy soup with coconut milk
Cubed and sauteed with greens and topped with an over-easy eggs
Cooked into a savory risotto
Spiraled into noodles and sauteed with garlic, greens and Parmesan cheese
Cut hasselback style, rubbed with oil and roasted
Mashed and drizzled with olive oil and honey

Now tell me… how do you prepare butternut squash?