BUTTERNUT SQUASH BLACK BEAN CHILI IN THE WINTER WARMS THE HEART AND SOUL


Butternut squash black bean chili photo by Kathy Miller

During the wintertime, there are nothing better than soups and stews to warm the heart and soul.  I have been experimenting with one of my favorite ingredients, butternut squash.  I can’t seem to get enough of the bright, colorful vegetable.  It is always one of my go to sides and I use it instead of potatoes.  The easiest way to prepare…Drizzle with olive oil and roast precut butternut squash in a 350 degree oven.

When it is cold outside, a hearty butternut squash chili is perfect for a one course supper.

One of my favorite food bloggers, Love and Lemons featured a butternut squash and black bean chili recipe and after testing, I adapted the recipe to my tastes.

Ingredients

  • 2-3 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, diced,
  • 4 garlic cloves, minced
  • 3 carrots, chopped
  • 4 cups cubed butternut squash
  • 2 poblano peppers, stem and seeds removed, and diced
  • 2 teaspoons chili powder
  • 1 teaspoon chipotle ground red pepper powder
  • 1 can diced tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 cans black beans, drained and rinsed
  • 6 cups vegetable broth or chicken broth
  • juice of 1 lime
  • sea salt and freshly ground black pepper

optional toppings

  • grilled corn kernels
  • handful of cilantro
  • lime slices
  • dollop of sour cream or Greek yogurt

Instructions

  1. Saute onion in olive oil over medium heat.
  2. Stir in the garlic, carrots, poblano peppers, butternut squash, and a little salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.
  3. Add chili powder, chipotle ground red pepper powder and tomatoes. Cook one minute.
  4. Add apple cider vinegar, black beans, chicken broth. Cook 15-20 minutes until squash and carrots are tender.
  5. Add lime juice.
  6. Correct seasonings.

By KathyMillerTime
Adapted from Love and Lemons

KathyMillerTime

Recipe Printed from www.kathymillertime.com

 I made the poblano cashew sauce from the Love and Lemons recipe,

Butternut squash and black bean chili with sour cream or tzatziki sauce photo by Kathy Miller

but think I would like a simple dollop of sour cream or Greek yogurt instead.

I love the heat from the pepper and spices with the cool of the sour cream or yogurt.  Thinking I might try a tzatziki sauce too.  The cucumber, lemon, greek yogurt and sour cream sounds refreshing.

 I like to squeeze a lime wedge over toppings after chili is ladled into soup bowls.

This chili would make an excellent Super Bowl Recipe.

Watch for my butternut squash and apple soup coming next!

Come celebrate with me.  I’ll save you a seat at the table.

4 Comments

  • Julie Johnson says:

    Can’t wait to try this wonderful soup recipe! I like to make soup on Sunday afternoons…dinner is easy and waiting for me during the week.

  • Janet David says:

    Hi Kathy, good to see you in my mail box this morning !!! I love soups and this one has all of my favorites in it . I can’t wait to try it. Hope you are doing well and all settled. Hope to see you in Feb. when I go to Joanne’s. Keep the recipes coming!!!!

Leave a Reply

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

Copyright © 2017 Kathy Miller. All Rights Reserved.

Website Design and Developed by PMCJAX