I’ll find an excuse to include squash in any recipe, and Butternut Squash and Black Bean Chili provides the perfect celebration of this sweet and savory autumnal gourd. The recipe’s orange and black coloring lends itself beautifully to my month-long Halloween theme, and its earthy and spicy flavor makes this one of my go-to dishes for Fall!
Butternut Squash and Black Bean Chili
2 Tbsp olive oil
1 medium red onion, chopped
2 orange bell peppers, chopped
1 small butternut squash, peeled, seeded and cut into 1-inch cubes
1 tsp Kosher salt
4 garlic cloves, minced
1 Tbsp chili powder
1 tsp cumin
¼ tsp ground cinnamon
2 15 oz cans of black beans, drained and rinsed
2 Tbsp chipotle peppers in adobo
1 bay leaf
2 cups chicken stock
4 large orange heirloom tomatoes, diced
2-3 tortillas, torn in small quarter-sized pieces
Sour cream and cilantro for garnish
In large cast iron pot placed over medium-high heat add olive oil and sauté onion, bell peppers, butternut squash, and garlic, as well as chili powder, cumin, and cinnamon. Stirring occasionally, cook for 6-8 minutes until ingredients begin to caramelize.
Turn heat to medium-low, and add salt, chipotle peppers, beans, bay leaf, and chicken stock. Cover and simmer for 30 minutes; remove lid and add diced tomatoes and corn tortilla pieces. Stir and recover for an additional 30 minutes before adjusting seasoning.
Garnish with sour cream and cilantro when serving.
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