Description
This hearty chili is perfect for a cozy night in, packed with nutritious vegetables and flavorful spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cups butternut squash, peeled and cubed
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 2 cups vegetable broth
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Toss in the diced bell peppers and butternut squash. Stir to coat with the onion and garlic mixture. Cook for 5-6 minutes, stirring occasionally.
- Stir in the tomato paste, cumin, smoked paprika, chili powder, cinnamon, cayenne, salt, and pepper. Cook for about 1-2 minutes, stirring constantly.
- Pour in the diced tomatoes with their juice, black beans, and vegetable broth. Stir well to combine all ingredients. Bring the chili to a gentle boil.
- Reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the butternut squash is fork-tender and the flavors are well blended.
- Stir in the fresh lime juice and taste. Adjust seasoning with extra salt, pepper, or lime juice if needed.
- Serve hot, garnished with chopped cilantro and optional toppings like avocado or vegan sour cream.
Notes
- This chili is great for meal prep and tastes even better the next day!
- Feel free to customize with your favorite beans or vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg