Butternut Squash and Black Bean Chili
Not only is this meal extremely flavorful and warming due to its use of seasonal produce and spices, it is also packed with nutritional value! I highly recommend topping each bowl with some creamy avocado for even more nutrients and deliciousness.
Ingredients
- 2 tbsp olive oil
- 1 medium red onion, diced
- 3 cups butternut squash cubes
- 4 cloves garlic
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp salt
- 3 cups cooked black beans may be from 2- 15 oz. cans, drained and rinsed
- 1 (14 oz.) can diced tomatoes
- 2 cups vegetable broth
- 1/4 cup fresh cilantro, chopped
- Sliced avocado, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and squash and cook 5-10 minutes, stirring, frequently, until the onion is translucent. Stir in the garlic, chili powder, cumin, and sea salt, and cook 1 minute, until fragrant.
- Add the beans, tomatoes (with liquid), and broth. Bring everything to a boil, then reduce the heat to simmer, covered, for about 30 minutes, until the squash is tender and the chili is thick and hearty.
- Remove from heat, garnish with cilantro, and serve with some creamy avocado and crispy tortilla chips! Enjoy!