Butternut Squash and Black Bean Chili
Jump to RecipeWelcome to a hearty and nutritious dish that will warm your soul and tantalize your taste buds: Butternut Squash and Black Bean Chili. This delightful recipe is perfect for those chilly nights when comfort food is a must. Packed with wholesome ingredients, including diced butternut squash, protein-rich black beans, and aromatic spices, this chili not only satisfies hunger but also nourishes your body. Whether you're a seasoned chef or a cooking novice, this easy-to-follow recipe will have you whipping up a pot of deliciousness in no time. Plus, it’s vegan-friendly and gluten-free, making it an excellent choice for various diets. Get ready to enjoy a bowl of vibrant flavors that showcase the best of seasonal produce!
Ingredients
butternut squash, diced
When selecting butternut squash, look for one that feels heavy for its size and has a smooth, tan skin. If you need a substitute, pumpkin or sweet potatoes work well, though they will alter the flavor slightly. To prepare, you can roast the squash for a caramelized flavor before adding it to the chili.
canned black beans, drained and rinsed
Always rinse canned beans to reduce sodium content and improve flavor. You can substitute with kidney beans or pinto beans if needed. For a creamier texture, you can mash some of the black beans before adding them to the chili.
canned diced tomatoes
Choose tomatoes packed in juice for a richer flavor. If fresh tomatoes are available, you can use about 2 cups of chopped fresh tomatoes instead. For added depth, consider using fire-roasted diced tomatoes.
vegetable broth
Homemade vegetable broth can enhance the flavor significantly. If you don’t have broth, water with a splash of soy sauce or miso paste can work in a pinch. For a richer taste, consider using low-sodium broth.
onion, chopped
Yellow onions are great for this dish, but you can also use red onions for a slightly sweeter flavor. If you’re in a hurry, shallots or leeks can be a good substitute. Sautéing the onion until caramelized can add a deeper flavor to the chili.
garlic, minced
Fresh garlic is best for flavor, but if you don’t have any, garlic powder can be used as a substitute (1/8 teaspoon garlic powder per clove). For a milder flavor, add the garlic a bit later in the cooking process.
chili powder
Chili powder can vary in heat; taste yours first. If you prefer less heat, use less or combine it with sweet paprika. You can also create a custom mix by adding smoked paprika for a smoky flavor.
cumin
Cumin adds warmth and earthiness; to enhance its flavor, toast the seeds in the oil before adding other ingredients. If you don’t have cumin, coriander can be a good substitute but will change the flavor profile.
olive oil
Extra virgin olive oil is ideal for flavor, but you can substitute with avocado oil or canola oil. If you're looking for added flavor, you could use infused oils, such as garlic or chili oil.
salt
Start with a small amount and adjust as needed after cooking. If you’re using canned ingredients, remember they may already contain salt. Sea salt or kosher salt can be used for better flavor.
pepper
Freshly cracked black pepper offers the best flavor. You can add other pepper varieties like cayenne for added heat, or white pepper for a different flavor profile.
fresh cilantro (optional for garnish)
Cilantro adds freshness; if you're not a fan, try parsley or green onions as a substitute. You can also add lime juice for brightness instead of using cilantro.
Cooking Steps
Step 1: Heat the Olive Oil
In a large pot, heat 2 tablespoons of olive oil over medium heat. This will create a nice base for your chili and help develop the flavors.Step 2: Sauté the Onion and Garlic
Add 1 medium chopped onion and 3 minced garlic cloves to the pot. Sauté until the onion is translucent and soft, about 5 minutes. This step is crucial as it builds the aromatic foundation of your chili.Step 3: Add Butternut Squash and Spices
Stir in 1 medium diced butternut squash, 2 tablespoons of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. Cook for another 5 minutes. The spices will enhance the sweetness of the squash.Step 4: Incorporate Remaining Ingredients
Add 1 can (15 oz) of diced tomatoes (with juices), 2 cans (15 oz each) of drained and rinsed black beans, and 2 cups of vegetable broth to the pot. Stir well to combine.Step 5: Bring to a Boil
Increase the heat and bring the mixture to a boil. This will help meld the flavors together.Step 6: Simmer the Chili
Once boiling, reduce the heat to low and let the chili simmer for about 20 minutes, or until the butternut squash is tender. Stir occasionally to prevent sticking.Step 7: Taste and Adjust Seasoning
After simmering, taste your chili and adjust the seasoning with additional salt, pepper, or spices as desired.Step 8: Serve and Garnish
Serve hot, garnished with 1/4 cup of fresh cilantro if desired. The cilantro adds a fresh, vibrant touch to the dish.
Frequently Asked Questions
How do I properly dice butternut squash?
Start by cutting off both ends of the squash. Then, peel the skin using a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and then cut each half into slices. Finally, dice the slices into cubes. Be careful, as butternut squash can be tough to cut.
What is the best way to rinse canned black beans?
To rinse canned black beans, simply pour them into a colander and run cold water over them for a minute or two until the water runs clear. This helps remove excess sodium and improves the flavor.
How do I know when the chili is done cooking?
The chili is done when the butternut squash is tender and easily pierced with a fork. It should take about 20 minutes of simmering, but you can check earlier if you're unsure.
What can I use if I don't have chili powder?
If you don't have chili powder, you can make a substitute by combining 1 tablespoon of paprika, 1 teaspoon of cumin, and a pinch of cayenne pepper. Adjust to taste depending on how spicy you like it!
How can I make sure my onion and garlic don’t burn?
Keep the heat at medium and stir frequently. If they start to brown too quickly, reduce the heat slightly. Cooking them slowly helps develop their flavors without burning.
What does it mean to 'sauté' vegetables?
Sautéing means cooking food quickly in a small amount of fat, such as oil, over medium-high heat. Stirring frequently allows the food to cook evenly and prevents sticking.
Can I make this chili ahead of time?
Yes! This chili actually tastes better the next day as the flavors meld together. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months.
How can I adjust the seasoning if the chili tastes bland?
Start by adding a pinch of salt and a squeeze of lime juice to brighten the flavors. You can also add more chili powder or cumin for extra flavor, but do it gradually and taste as you go.
What’s a good way to store leftover chili?
Cool the chili completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for longer storage.
How do I safely chop garlic?
To chop garlic, first remove the skin by pressing down on the clove with the flat side of a knife. Then, chop it finely with a sharp knife. Be sure to tuck your fingers in to avoid cutting yourself!
Additional Information
Dietary Considerations
This chili is naturally vegetarian and can easily be made vegan by omitting sour cream or cheese. For gluten-free diets, ensure that all ingredients, especially canned products, are labeled gluten-free. To enhance protein content, you could include quinoa or serve with a side of plant-based protein like tempeh or tofu.
Pairings
This Butternut Squash and Black Bean Chili pairs wonderfully with crusty artisan bread, cornbread, or tortilla chips for scooping. For a protein boost, serve alongside grilled chicken, shrimp, or a side of avocado slices. Beverage pairings include a crisp, cold lager, a light-bodied red wine like Pinot Noir, or a refreshing non-alcoholic option like ginger beer or sparkling water with lime.
Serving Suggestions
Serve the chili hot in rustic bowls, topped with a dollop of sour cream or Greek yogurt for creaminess. A sprinkle of shredded cheese (like cheddar or Monterey Jack) adds a delightful richness. For added texture and flavor, consider garnishing with diced avocado, jalapeños, or a squeeze of lime juice. Present with a side of fresh cilantro and lime wedges to enhance the dish further.
Butternut Squash and Black Bean Chili
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Course:
Description
A hearty and flavorful chili packed with sweet butternut squash and protein-rich black beans, perfect for a cozy meal.
Ingredients
- butternut squash, diced: 1 medium
- canned black beans, drained and rinsed: 2 cans (15 oz each)
- canned diced tomatoes: 1 can (15 oz)
- vegetable broth: 2 cups
- onion, chopped: 1 medium
- garlic, minced: 3 cloves
- chili powder: 2 tablespoons
- cumin: 1 teaspoon
- olive oil: 2 tablespoons
- salt: to taste
- pepper: to taste
- fresh cilantro (optional for garnish): 1/4 cup
Date Created:
12/28/2024