Butternut Squash and Black Bean Chili
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American, International
Butternut Squash and Black Bean Chili
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This fabulous chili combines the comforting flavors of butternut squash, sage and black beans. It's the perfect dish for a Sunday game or a weeknight meal.
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Ingredients
For the butternut squash
- 1 butternut squash peeled, seeded and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
For the chili
- 1 tbsp olive oil
- 1 small onion diced
- 2 talks celery diced
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
- 1 pound ground beef We use ButcherBox ground beef
- 2 cans black beans drained and rinsed
- 1 oz tomato paste canned
- 2 cups water
- 1 "Drops of Jupiter" savory sage broth bomb (or 1 tsp ground sage)
- salsa preferred toppings, fresh salsa, shredded cheddar cheese, and green onions
- cheddar cheese
- green onion
Instructions
For the roasted butternut squash
- Preheat oven to 420 degrees F
- Into a large bowl, toss cubed butternut squash with olive oil, garlic powder, salt and pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned; about 20-25 minutes.
For the chili
- While the butternut squash is cooking, place 1 tablespoon olive oil, diced onion, and celery in a large pot or Dutch oven and cook over medium heat, about 2-3 minutes.
- Add chili powder, garlic powder, cumin, smoked paprika, Italian seasoning, salt and pepper; cook until fragrant (about 30 seconds).
- Add beef, breaking apart with a spatula as you cook. Once meat is browned, add black beans, tomato paste and 2 cups of water.
- Bring to a boil and cook 1-2 minutes, stirring frequently.
- Add "Drops of Jupiter" savory sage broth bomb or 1 teaspoon ground sage
- Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 10 minutes.
- Add in the roasted butternut squash and simmer for 5 more minutes.
- Serve with preferred toppings
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