Wow! The VegInspired Chef whips up some good pots of chili, but this one was awesome! So awesome, I even had it for lunch the next day! The Roasted Butternut Squash and Black Bean Chili started as a nice size squash that arrived in our CSA box. As the cool weather rolled in, we knew it was the perfect weekend for chili. We initially served it with white basmati rice, but our leftovers were on brown rice – both were superb! I won’t hold you in suspense any longer, here is the recipe!
Roasted Butternut Squash and Black Bean Chili
- Medium Butternut Squash peeled and cut into 1-inch cubes
- medium onion sliced
- 3 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon oregano
- 2-3 cloves of garlic minced
- 1 28 oz can whole tomatoes with liquid
- water as needed
Preheat the oven to 375 degrees
Salt and pepper your squash cubes and roast for 45-60 minutes, until tender
Sauté sliced onion in a large (3qt) sauté pan or Dutch oven until soft
Add spices and garlic, toast until fragrant
Add tomatoes (chop tomatoes in pan with kitchen shears or serrated knife into smaller pieces)
Transfer roasted squash to sauté pan
Add water to desired consistency
Bring to simmer and heat through
Serve-garnish with cilantro
You won’t be disappointed! It is tasty!
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We hope you enjoy this autumn chili recipe! It’s pretty quick, and the squash can be cubed ahead of time – so it could even be a weeknight meal! Make sure you are subscribed to receive our free recipes and post updates right to your email inbox! If you like this recipe, view more of our recipes here. You can also click on the recipes tab at the top to view an alphabetical listing of our recipes. Thank you for being a valued VegInspired follower!