Servings
Font
Back
0 from 0 votes

Butternut Squash and Black Bean Chili

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course , Soup , Lunch , Dinner
Cuisine: American , International

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 and pepper to taste
For the chili
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 stalks celery diced
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1 pound ground beef We use ButcherBox ground beef
  • 2 cans black beans drained and rinsed
  • 1 6 oz can tomato paste
  • 2 cups water
  • 1 "Drops of Jupiter" savory sage broth bomb (or 1 tsp ground sage)
  • Preferred toppings- particularly fresh salsa, shredded cheddar cheese, and green onions 

Instructions

For the roasted butternut squash
    Cup of Yum
  1. Preheat oven to 420 degrees F 
  2. Into a large bowl, toss cubed butternut squash with olive oil, garlic powder, salt and pepper.  Arrange coated squash on a baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned; about 20-25 minutes.
For the chili
  1. 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.
  2. Add chili powder, garlic powder, cumin, smoked paprika, Italian seasoning, salt and pepper; cook until fragrant (about 30 seconds).
  3. Add beef, breaking apart with a spatula as you cook. Once meat is browned, add black beans, tomato paste and 2 cups of water.
  4. Bring to a boil and cook 1-2 minutes, stirring frequently.
  5. Add "Drops of Jupiter" savory sage broth bomb or 1 teaspoon ground sage
  6. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 10 minutes.
  7. Add in the roasted butternut squash and simmer for 5 more minutes.
  8. Serve with preferred toppings