Black Bean Butternut Squash Chilli.jpg

Black Bean & Butternut Squash Chili

Rehydrated ancho chilies give this version of the classic stew a unique flavor that’s not quite smoky and not quite sweet.

5 from 1 vote
Black Bean Butternut Squash Chilli.jpg
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Black Bean & Butternut Squash Chili

Prep Time12 mins
Cook Time28 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 Servings
Calories: 459kcal

Ingredients

  • 3 dried ancho chilies stemmed and seeded
  • 3 cups vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 2 large carrots peeled and chopped
  • 2 medium celery stalks peeled and chopped
  • 1 medium butternut squash peeled, seeded, and cut into ½- to 1-inch cubes (about 4 cups)
  • 4 garlic cloves finely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 cup water
  • 1 15-ounce can fire-roasted diced tomatoes
  • 1 15-ounce can black beans rinsed and drained
  • ½ cup frozen corn no need to thaw
  • 2 tablespoons fresh lime juice
  • Kosher or fine sea salt to taste

Optional, for topping:

  • Chopped fresh parsley or cilantro
  • Diced avocado

Instructions

  • In a medium pot, bring the anchos and broth to a boil over high heat. Reduce the heat to low and simmer for 10 minutes to rehydrate the chilies. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Set aside.
  • Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion, carrots, and celery. Cook, stirring often, for about 5 minutes. Add the squash, garlic, chili powder, cumin, and coriander. Stir for 1 minute. Add the water, tomatoes, and reserved ancho puree. Bring to a boil, then reduce the heat to low and simmer, covered, until the squash is tender, 15-20 minutes.
  • Stir in the beans, corn, and lime juice. Cook for a few minutes to heat through. Season to taste with salt. Serve with desired toppings.
  • Swap It: Instead of the butternut squash, try using 4 cups of peeled and cubed sweet potatoes.

Nutrition

Nutrition Facts
Black Bean & Butternut Squash Chili
Amount Per Serving
Calories 459 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 966mg40%
Potassium 2038mg58%
Carbohydrates 85g28%
Fiber 24g96%
Sugar 22g24%
Protein 16g32%
Vitamin A 33160IU663%
Vitamin C 66.7mg81%
Calcium 205mg21%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Black Beans Butternut Squash Chili Dairy Free Hallie Klecker Magazine
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