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Almost Meatless Butternut Squash and Black Bean Chili

Course Entree
Cuisine American
Servings 6
Author The Foodie Physician

Ingredients

  • 2 tsp olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 red bell pepper seeded and chopped (about 1 cup)
  • 2 cloves garlic, chopped
  • ½ lb. extra lean (93% lean) ground beef
  • Salt and pepper
  • 1 tsp chipotles in adobo, seeded and chopped*
  • 1 tsp adobo sauce (from the can of chipotles)
  • 1 ½ tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp allspice
  • 1 medium butternut squash peeled and cut into 1-inch cubes (about 3 cups)
  • 1 can (28 oz) diced fire roasted tomatoes
  • 1 cup low sodium beef or chicken broth (or water if vegetarian)
  • 1 can (15 oz) black beans, rinsed
  • ¼ cup cilantro, chopped
US Customary - Metric

Instructions

  1. Heat the oil in a large Dutch oven or wide-based pot over medium heat. Add the onion and bell pepper and cook 6-7 minutes until partially softened. Add the garlic and cook another minute until fragrant. Stir in the ground beef and brown it, breaking it into pieces as it cooks. Season with salt and pepper.
  2. Stir in the chipotles, adobo sauce, cumin, oregano, and allspice. Add the butternut squash, tomatoes, and broth (or water). Season with salt and pepper. Bring mixture to a boil then reduce to a simmer. Cover and cook 20 minutes then uncover and stir in the beans. Cook, partially covered, another 15-20 minutes until chili is thickened and squash is cooked through. Stir in the cilantro.
  3. Serve chili alone or with brown rice. Top with reduced fat sour cream if desired. Garnish with cilantro.

Recipe Notes

* If you've never used chipotles in adobo before, go out and buy a can. They are canned, smoked jalapeño peppers and add a delicious smoky heat to dishes. I use them in just about everything from chili to soup, burgers, marinades, salad dressings, and pasta.