My all-time favorite meatless chili — I haven’t found a meatless one that bests this colorful plant-based combo. People always ask for the recipe. The color combination — orange butternut, black beans, and corn — make it a Halloween treat. It comes together quickly with home staples and fall squash and corn.
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RECIPE: Black Bean and Butternut Squash Chili
Ingredients
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- 1 tablespoon olive oil
- 2 large onions, coarsely chopped
- 4 to 5 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1/4 teaspoon cloves
- 1/8 teaspoon cayenne pepper
- 2 (28-ounce) cans whole tomatoes
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 1 can black beans, rinsed well
- 2 cups fresh corn
- salt and pepper
- Garnish, chopped cilantro, about 1 bunch
Instructions
- Sauté onions in oil until translucent, about 10 to 15 minutes. Add garlic and sauté another 2 minutes. Add spices and continue cooking while stirring to prevent burning, about 1 minute. Add tomatoes and break apart with a masher. Add squash to pot and add water, if necessary, to cover. Bring to a boil, turn down heat to a simmer, and cover. Let simmer for about 20 minutes until squash is tender.
- Add black beans and corn, and simmer to let flavors blend. Remove bay leaves. Season with salt. Garnish with cilantro.
I made the vegetarian chili recipe tonight. It was a big hit! I made a few alterations, added some Braggs amino liquid at the end and topped bowls off with cheddar cheese.