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Author Notes: Made with creamy, creamy butternut squash (known for its immune boosting, cell growth promoting, vitamin A and antioxidant rich properties), warming spices, and fiber and protein rich black beans and farro, this belly filling Chilly Weather Chili is Autumn’s perfect bowl. Requiring only minutes of chopping for a weeks worth of leftovers (or the most hoppin’ gathering with a dozen of your closest friends), this simple and vibrant one-pot meal is perfect for cozying up on those cooler weeknights while still feeling light and healthful. I serve my vegetable chili with a thick slice of warm corn bread, a few sprigs of fresh cilantro, and a tall glass of apple cider.
Nutritional Information [per serving = 2 cups]
185 Calories, 39g Carbohydrates, 2.7g Fat, 7g Protein, 8.4g Fiber, 5.4g Sugar —Alexandra Dawson
- 1.5 tablespoons olive oil
- 2 large yellow onions, diced
- 8 cloves garlic, peeled and crushed
- 2.5 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 large butternut squash, peeled, seeded, and cut into ½ inch cubes (about 2 ¼ pounds once cut)
- 2 cans (14.5 ounces) diced fire-roasted tomatoes
- 1 can (15 ounces) black beans, thoroughly drained and rinsed
- 1-2 chipotle chili from canned chipotle chiles in adobo, minced
- 2 teaspoons dried oregano
- 6 cups filtered water (or low sodium vegetable broth)
- 2 cups cooked farro or brown rice
- salt & pepper to taste
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until just shining. Add onions and sauté, stirring frequently, until soft and beginning to brown (about 8 minutes). Add garlic, chili powder, and coriander and continue to sauté until fragrant (about 1 minute).
- Stir in squash, tomatoes, beans, chipotle, oregano, and water and bring to a boil. Reduce heat to low, cover pot with lid slightly ajar, and simmer for 30 minutes, or until squash is fork tender. Stir in farro or rice, season to taste, and serve.
- This recipe was entered in the contest for Your Best Recipe with Beans