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!