Try this: Butternut Squash Black Bean Chili from a Top Chef
Today, Thursday, is National Chili Day — a perfect reason to cook (or order, we won’t judge) one of our favorite cold-weather staples. But a big pot of chili doesn’t have to include meat — check out “Top Chef” fan favorite Fabio Viviani (www.fabioviviani.com).
Butternut Squash Black Bean Chili
Butternut squash and black beans are spiced with both ancho and chipotle chili powders in this hearty winter warmer. This squash spin on an American classic proves the adage “if you think chili needs meat, you don’t know beans!”
2 tablespoons extra virgin olive oil
1 butternut squash, peeled and diced
1 onion, diced
4 cloves garlic, minced
2 tablespoons Ancho chili powder
½ teaspoon ground chipotle chili powder
1 tablespoon ground cumin
½ teaspoon salt
¼ teaspoon salt
2 ½ cups vegetable broth
2 (15 ounce) cans black beans, rinsed
1 (15 ounce) can tomatoes with green peppers
4 teaspoons lime juice
½ cup chopped cilantro
Place the oil in a large pot or dutch oven over medium-high heat. Add the butternut squash and onion and cook for about 4 minutes, or until the onion softens slightly. Season with the garlic, chili powders, cumin and salt. Stir to ensure the spices are evenly distributed and cook for about 30 seconds more, or until they become fragrant.
Add the stock and bring the mixture to a simmer. Cover, reduce heat to medium-low and simmer for about 10 minutes, or until the butternut squash is tender.
Add the beans, tomatoes and lime juice to the pot. Increase heat the high cook for about 4-5 minutes, or until it’s slightly reduced. Remove from heat, stir in the cilantro and enjoy!
Nutritional Facts for Butternut Squash Black Bean Chili
Serving Size: 1 (325 g)
Servings Per Recipe: 4
Amount Per Serving and % Daily Value
Calories from Fat 68 (32%)
Total Fat 7.6 g (11%)
Saturated Fat 1.1 g
Cholesterol 0.0 mg
Sodium 78.6 mg
Total Carbohydrate 38.7 g
Dietary Fiber 7.6 g
Sugars 7.7 g
Protein 3.8 g
Get more meatless chili recipe ideas from The Monday e-Chili Cookbook, brought to you by the Mondays Campaign, the folks behind Meatless Mondays. Obtain your free copy here.