Butternut & Black Bean Chili

A hearty plant-forward stew made with cubes of squash and black bean. Welcome to add any meat or fish as an additional protein option.

Ingredients

• 2 tsp olive oil
• 1 small onion trimmed and diced
• 1 clove garlic minced
• 1/2 Tbsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp ground chipotle pepper or to taste
• 1/8 tsp ground black pepper
• 1 1/2 cup vegetable stock low sodium
• 1 1/3 cup canned tomatoes diced in juice
• 2 cups butternut squash peeled, seeded, diced 1/2″
• 1/2 cup red bell pepper seeded, diced 1/4”
• 1 cup canned black beans rinsed and drained
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt

Instructions

1. In stockpot over medium-high heat, heat oil. Add onion, garlic, chili powder, cumin, chipotle and black pepper. Saute until onion is translucent, 3 to 5 minutes. 
2. Stir in vegetable stock. Add remaining ingredients. Cook, stirring, until mixture comes to a boil. Reduce heat. Simmer 20 minutes.
3. Serve hot.