Butternut Squash and Black Bean Chili

Ingredients

  • 1 tablespoon olive oil
  • 1 medium-large Vidalia or other sweet onion, peeled and diced
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon unsweetened cocoa powder   
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 1/4 teaspoon ground cinnamon
  • 1 butternut squash, 2 1/2 - 3 pounds, peeled and cut into 1-inch cubes
  • 1 28-ounce can petite diced tomatoes
  • 1 14.5-ounce can vegetable broth or 2 cups water
  • 1 10-ounce package frozen corn niblets, defrosted
  • 1 15-ounces can black beans, rinsed and drained
  • Monterey jack cheese, for garnish, optional
  • Sour cream, for garnish, optional

Description

Makes 6 Servings.

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