Butternut Squash And Black Bean Vegetarian Chili

Name: Butternut Squash And Black Bean Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butternut Squash and Black Bean Vegetarian Chili; Kathy's Note: This chili has a sweet and smoky and slightly spicy flavor. It can be made a day or two ahead of time. Serve with the Spider Cornbread, and top with sour cream and chopped scallions.; Ingredients:; 1 pound black beans, soaked overnight in a large bowl of cold water or 6 cups cooked canned black beans, drained, rinsed, and drained again; 2 tablespoons olive oil; 2 leeks, dark greens discarded, cut lengthwise and thinly sliced; 1 small red onion, chopped; 3 scallions, cut into 1-inch pieces; Salt and freshly ground black pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 2 teaspoons chile powder; 1/3 cup chopped fresh cilantro; 3 pound butternut squash or any winter squash, peeled, deseeded, and cut into 1-inch cubes; 2 ribs celery, chopped; 4 ripe tomatoes, chopped, or 2 cups canned tomatoes with their juice; 4 cups vegetable stock; One 4-ounce can whole green chiles, drained and thinly sliced; Hot pepper sauce to taste; Accompaniments: Cornbread (recipe below), sour cream, and 3 thinly sliced scallions

Servings: persons

Butternut Squash and Black Bean Vegetarian Chili
Kathy's Note: This chili has a sweet and smoky and slightly spicy flavor. It can be made a day or two ahead of time. Serve with the Spider Cornbread, and top with sour cream and chopped scallions.
Ingredients:
1 pound black beans, soaked overnight in a large bowl of cold water or 6 cups cooked canned black beans, drained, rinsed, and drained again
2 tablespoons olive oil
2 leeks, dark greens discarded, cut lengthwise and thinly sliced
1 small red onion, chopped
3 scallions, cut into 1-inch pieces
Salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 teaspoons chile powder
1/3 cup chopped fresh cilantro
3 pound butternut squash or any winter squash, peeled, deseeded, and cut into 1-inch cubes
2 ribs celery, chopped
4 ripe tomatoes, chopped, or 2 cups canned tomatoes with their juice
4 cups vegetable stock
One 4-ounce can whole green chiles, drained and thinly sliced
Hot pepper sauce to taste
Accompaniments: Cornbread (recipe below), sour cream, and 3 thinly sliced scallions

1
Instructions:
2
Soak the beans in cold water overnight. Drain and place in a large pot with fresh cold water and bring to a boil over high heat. Reduce heat to low and partially cover; cook for about 45 minutes, or until just tender. Drain the beans. Alternately you can use canned beans that are drained, rinsed, and drained again.
3
In a large pot heat the oil over low heat. Add the leek and onion and cook, stirring, for 8 minutes. Add the scallions, salt and pepper and cook another 2 minutes. Add the cinnamon, cumin, chile powder, and cilantro and stir well; cook 1 minute. Add the squash and stir well to coat all the squash pieces with the spices and onions; cook 4 minutes. Add the celery, tomatoes, vegetable broth, and chiles, and bring to a boil over high heat. Reduce the heat to low, cover, and cook about 1 hour or until the squash is tender. Taste for seasoning and add salt, pepper, and hot pepper sauce to taste. Serve hot with a dollop of sour cream and a sprinkling of scallions.

2710

kcal

Calories

285

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Butternut Squash and Black Bean Vegetarian Chili, Kathy's Note: This chili has a sweet and smoky and slightly spicy flavor. It can be made a day or two ahead of time. Serve with the Spider Cornbread, and top with sour cream and chopped scallions., Ingredients:, 1 pound black beans, soaked overnight in a large bowl of cold water or 6 cups cooked canned black beans, drained, rinsed, and drained again, and more.

Yes, Butternut Squash And Black Bean Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!