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Butternut Squash and Black Bean Chili
I was researching new ways to include butternut squash in my recipes and I found this recipe for black bean chili with the addition of butternut squash. It reminded me of a butternut squash and black bean quesadilla that I had one time at this tiny restaurant called Salsa's in Asheville, N.C. The butternut squash and the black beans meld nicely together, because the innate sweetness of the squash adds flavor to the beans. It's the perfect combination for chili.
Top with a dollop of sour cream or creme fraiche as you normally would and serve. It's warming and delicious as the weather cools down.
INGREDIENTS
| 2 tbsp | olive oil |
| 2 1/2 cups | chopped onions |
| 3 | garlic cloves, chopped |
| 2 1/2 cups | 1/2-inch pieces, peeled butternut squash |
| 2 tbsp | chili powder |
| 2 tsp | ground cumin |
| 1 (15‑ounce) can | black beans, rinsed, drained |
| 2 1/2 cups | vegetable broth |
| 3 cups | coarsely chopped Swiss chard leaves, stems removed (packed) |
| Sea salt and pepper to taste | |
PREPARATION:
Method
- Heat a large pot over medium high heat and add in oil. Add in onions and garlic and sauté until fragrant and golden brown.
- Add squash and sauté for 4 minutes. Stir in chili powder and cumin. Stir in beans and broth bring to a boil.
- Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Add in Swiss chard and cook about 4 more minutes. Season with salt and pepper to taste.
Recipe adapted from Epicurious.
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