Roasted Butternut Squash and Black Bean Chili

Roasted Butternut Squash and Black Bean Chili

Wow! John whips up some good pots of chili, but this one was awesome!  So awesome I even had it for lunch the next day! The Roasted Butternut Squash and Black Bean Chili started as a nice size squash that arrived in our CSA box.  As the cool weather rolled in, we knew it was the perfect weekend for chili.  We initially served it with white basmati rice, but our leftovers were on brown rice – both were superb!  I won’t hold you in suspense any longer; here is the recipe!

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Roasted Butternut Squash and Black Bean Chili

 

Roasted Butternut Squash and Black Bean Chili

Roasted Butternut Squash and Black Bean Chili

Ingredients

  • Medium Butternut Squash, peeled and cut into 1-inch cubes
  • medium onion, sliced
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 2-3 cloves of garlic, minced
  • 1 28 oz can whole tomatoes with liquid
  • water, as needed
  • Cilantro

Instructions

  1. Preheat the oven to 375 degrees
  2. Salt and pepper your squash cubes and roast for 45-60 minutes, until tender
  3. Sauté sliced onion in a large (3qt) sauté pan or Dutch oven until soft
  4. Add spices and garlic, toast until fragrant
  5. Add tomatoes (chop tomatoes in pan with kitchen shears or serrated knife into smaller pieces)
  6. Transfer roasted squash to sauté pan
  7. Add water to desired consistency
  8. Bring to simmer and heat through
  9. Serve-garnish with cilantro
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

You won’t be disappointed!  It is tasty!

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We hope you enjoy this autumn chili recipe!  It’s pretty quick, and the squash can be cubed ahead of time – so it could even be a weeknight meal!  

Live VegInspired!

XO,

Kathy