Vegetarian Black Bean and Butternut Squash Chili

While winter’s been mild here so far in New Jersey, I’m still craving hearty, comforting food. In my continued effort to ‘prep Sunday – eat throughout the week’, this week, I’ve made a meatless chili that was uber satisfying and can be used in various ways during the week. I used it as dip for chips during the football game and topped a baked sweet potato with it for lunch (see photos).

This chili can be made in the slow cooker too – just throw all the ingredients in the crockpot (except for the toppings) and cook on low for 4-5 hours.

Ingredients:

• 2 Tbsp. olive oil
• 1 medium Spanish onion, chopped
• 1 red bell pepper, cored and diced
• 4 cloves garlic, minced
• 1 butternut squash, peeled and cut into small cubes
• ½ tsp. each salt and pepper
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• ½ tsp. cayenne pepper
• 1 cup vegetable broth, then more if the chili gets too thick
• 1 28-ounce can of diced tomatoes
• 1 28-ounce can of crushed totatoes
• 1 cup corn kernels
• 1 28-ounce can black beans, drained and rinsed
• Toppings (optional) – fresh cilantro, lime wedges, diced avocado, sour cream and cheddar/jack cheese

Directions:

1. In a large heavy Dutch oven, heat olive oil over medium-high heat.
2. Add onion and bell pepper and cook for 4 minutes, stirring frequently.
3. Add garlic and sauté 1 additional minute.
4. Add the butternut squash, the salt and pepper, the chili powder, cumin and cayenne pepper. Cook for 5 minutes, stirring frequently.
5. Add the vegetable broth, tomatoes, corn and black beans.
6. Bring to a light boil then reduce heat to low, cover and allow to simmer for 45 minutes, or until the butternut squash is completely tender.
7. Thin with an additional broth if needed.
8. Serve with desired toppings, if using.

Serves 8.