Who doesn’t love a big bowl of hearty, filling chili on a cold day? The butternut squash has a sweet, nutty flavour that is enhanced by roasting. Butternut squash, which is technically a fruit because it has seeds, is rich in vitamin A, potassium, and dietary fiber *.
In addition, the accompanying roasted vegetables add a depth of flavour (a combination of sweet and spicy), the fibre and protein-rich black beans add bulk to the dish (you won’t miss the meat), and the spices give the chili an extra hit of mild heat.
Now onto the recipe.
Get your butternut squash and vegetables!
Chop up your butternut squash and vegetables and place them on two baking sheets. Top with olive oil, salt, and pepper. Roast for 20-30 minutes.
Drain and rinse your black beans, measure out the crushed tomatoes, vegetable broth, and spices.
Combine roasted butternut squash, vegetables, bean beans, and the rest of the ingredients into a large pot and bring to a boil. Simmer for 15 minutes.
Taste for additional salt and pepper and add your desired toppings such as shredded cheese and green onions.
Serve warm and enjoy!
Roasted Butternut Squash and Black Bean Chili
Active time: 15 minutes Total time: 1 hour Servings: 4-6
- 1½ cup butternut squash, peeled and cubed into ½ inch chunks
- 2 bell peppers, chopped into 1 inch pieces
- 1 medium onion, chopped into 1 inch pieces
- 2 jalapeños, diced
- 3 garlic cloves, chopped
- 3 tbsp olive oil
- 540 ml can of black beans, drained and rinsed
- 2 cups crushed tomatoes
- ½ cup vegetable broth
- 1 tbsp dried oregano
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper
- Optional: top with shredded cheddar cheese and chopped green onions
- Preheat oven to 425 degrees F.
- Place the butternut squash on one baking sheet and the bell peppers, onions, jalapeños, and garlic on another large baking sheet **. Drizzle the vegetables with olive oil, salt, and pepper. Mix the ingredients so that everything is coated and scatter the vegetables so that they do not overlap.
- Roast for 20-30 minutes until vegetables are tender and charred on the edges.
- After removing the vegetables from the oven, scoop the roasted vegetables into a large pot, and add black beans, crushed tomatoes, vegetable broth, and remaining spices over top the vegetable. Stir carefully to combine the ingredients. Bring the chili to a boil and then reduce the heat to a simmer for an additional 15 minutes.
- Taste for additional salt and pepper. Serve warm with shredded cheddar cheese, diced green onions, or other desired toppings.
- It is important to try to chop the vegetables relatively uniform so that they cook evenly.
- The heat level in this recipe is mild. Adjust the spice levels according to your preferences.
- * Butternut squash nutritional facts were derived from “What are the health benefits of butternut squash?”
- ** The vegetables are separated into two baking sheets because the softer vegetables will roast faster than the butternut squash. Check vegetables around the 20 minute mark for doneness.