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BUTTERNUT SQUASH BLACK BEAN CHILLI

Ingredients:

  • 2 teaspoons unrefined peanut or avocado oil
  • 1 red onion, diced
  • 1 large green bell pepper, finely chopped
  • 1 small jalapeño (with or without seeds), minced
  • 1 large clove garlic, minced
  • 1 1/2 cups low-sodium vegetable broth
  • 2 teaspoons red wine vinegar (or fresh lime juice)
  • 1 can (15 ounces) roasted tomatoes, crushed
  • 2 cups finely diced butternut squash
  • 2 teaspoons chili powder
  • 1/2 teaspoon pumpkin pie spice or cinnamon
  • 1/4 teaspoon sea salt
  • 2 cans (15 ounces each) no-salt-added organic black beans, rinsed and drained
  • 2 tablespoons chopped cilantro
  • 1/2 Hass avocado, diced

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and jalapeno, and sauté until onion is lightly caramelized, about 8 minutes. Add garlic and sauté 30 seconds. Add broth, red wine vinegar, tomatoes, butternut squash, chili powder, pumpkin pie spice, and salt, and bring to boil over high heat. Reduce heat to low, cover, and simmer until all vegetables are softened, about 25 minutes. Stir in beans and simmer uncovered over low heat, stirring occasionally, for about 10 minutes until it reaches your desired consistency. Stir in cilantro and adjust seasoning. Serve topped with avocado.

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