Black Bean and Butternut Squash Chili

Name: Black Bean and Butternut Squash Chili
Yield: 4
Ingredients: 2 teaspoons unrefined peanut or avocado oil; 1 medium-sized red onion, diced; 1 large green bell pepper, chopped finely; 1 small jalapeño, minced; 1 large clove garlic, minced; 1 1/2 cups low-sodium vegetable broth; 2 teaspoons red-wine vinegar or lime juice; One 15-ounce can crushed roasted tomatoes; 2 cups finely diced butternut squash; 2 teaspoons chili powder; 1/2 teaspoon pumpkin pie spice or cinnamon, or to taste; 1/4 teaspoon sea salt, or to taste; Two 15-ounce cans black beans, preferably organic, drained; 2 tablespoons chopped fresh cilantro; 1/2 Hass avocado, peeled, pitted, and diced; 4 sprigs cilantro

Black Bean and Butternut Squash Chili was pinched from <a href="http://www.thedailymeal.com/black-bean-and-butternut-squash-chili" target="_blank">www.thedailymeal.com.</a>

"I've created a game day chili to please every palate. It's vegan … but you may not want to tell the guys beforehand! You can certainly serve it up with sour cream and cheese. But do try it without. I think you'll find this intriguing chili — with the surprise additions of butternut squash and pumpkin pie spice — doesn't need to be over-accessorized. The creamy avocado on top is a perfect finish...."

INGREDIENTS

•

2 teaspoons unrefined peanut or avocado oil

•

1 medium-sized red onion, diced

•

1 large green bell pepper, chopped finely

•

1 small jalapeño, minced

•

1 large clove garlic, minced

•

1 1/2 cups low-sodium vegetable broth

•

2 teaspoons red-wine vinegar or lime juice

•

One 15-ounce can crushed roasted tomatoes

•

2 cups finely diced butternut squash

•

2 teaspoons chili powder

•

1/2 teaspoon pumpkin pie spice or cinnamon, or to taste

•

1/4 teaspoon sea salt, or to taste

•

Two 15-ounce cans black beans, preferably organic, drained

•

2 tablespoons chopped fresh cilantro

•

1/2 Hass avocado, peeled, pitted, and diced

•

4 sprigs cilantro

Go To Recipe

review