Butternut Squash Black Bean Chili

Butternut Squash Black Bean Chili

 Ok, ok, ok, ok…. It’s FALL and it’s FOOTBALL season, so that means one thing – CHILI.  You heard me – chili.  I’ve already made this 2, maybe 3 times, and I have to say that it’s the bomb.com.  I found the original recipe on one of my favorite blogs – , and made just a few changes based on what I had available.  This one is super delicious, healthy, hearty and filling!  I love a good dish that you can just eat and eat and eat and not feel guilty about!
A perfect addition to any chili this football season is Chobani Greek Yogurt.
chiobani
It’s a great alternative to sour cream, and waaaaay healthier!   So, go grab some Greek yogurt and all the goods to make this yummy and enjoy Sunday football!
INGREDIENTS
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced, about 1½ cups
  • 2 garlic cloves, minced
  • 2 carrots
  • 2 cups cubed butternut squash (I like to use Trader Joe’s already cubed and ready!)
  • 1 jalapeño pepper, seeds removed, and diced
  • 1 teaspoon chipotle paste or powder
  • 1 teaspoon tomato and garlic spice (optional)
  • 1 cup halved cherry tomatoes, or 1 cup canned diced tomatoes
  • 2 teaspoons apple cider vinegar
  • 1 can cooked black beans, drained and rinsed
  • 2-4  cups vegetable or chicken broth
  • juice of ½ to 1 lime
  • 2 packets of stevia
  • sea salt and freshly ground black pepper

PREPARATION

  1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to 8 minutes. Stir in the garlic, carrots, jalapeño, 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. Reduce the heat if necessary.
  2. Add the chile powder, chipotle powder, and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 3 cups of the vegetable broth. Simmer until the butternut squash and carrots are tender, 20 to 30 minutes. Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If your chili is too spicy, stir in a small splash of apple cider vinegar. If it’s too thick, add another cup of broth.

*Additions – Chobani Greek yogurt, lime, avocado, pumpkin tortilla chips, cheese…  Add your favorites to the top!

 

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