This healthy chipotle butternut squash and black bean chilli is the great vegetarian chilli and the perfect Thanksgiving recipe.
I am always cold these days. And winter isn’t even here yet.
OH very sweetly makes sure that there are some logs and fire lighters within reach. So I simply light up the wood burner and crank up the heat whilst making a huge pot of chipotle butternut squash and black bean chilli. The best thing is that you can make this vegetarian chilli with whatever you have leftover. This time I had peppers and butternut squash so that is what I used. But I have made it with sweet potato and carrots too.
Serving this black bean chilli with some plantain crisps and avocado elevates it from hearty and filling to a good feast that leaves both vegans and meat eaters alike licking their fingers. I know because I saw this with my own eyes. It would also make a great Thanksgiving recipe.
Me – I add in a little bit of rice too and I curl up with my Audrey Hepburn box set and dig right in.
Below are other black bean and butternut squash recipes.
Oh, and if you want more chilli recipes, try my easy Instant Pot chilli recipe too.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Chipotle Butternut Squash and Black Bean Chilli! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Chipotle Butternut Squash and Black Bean Chilli
- 400 g (14oz) butternut squash peeled, deseeded and cubed
- Olive oil
- 1 onion peeled and chopped
- 2 bell peppers deseeded and chopped
- 2 garlic cloves minced
- 1 chilli deseeded and chopped
- 1 tsp smoked chipotle paste
- 1 tsp cinnamon
- 1 tsp ground cumin
- 400 g (14oz) cooked black beans (you can use approx 2 X 400g tins instead)
- 700 ml (3 cups) stock
- 4 to matoes chopped
- 1 tbsp balsamic vinegar
- Handful of fresh coriander cilantro chopped
- Garnish and servings - plantain chips avocado, rice etc.
- Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.
- Mix the butternut squash with some salt and olive oil and bake.
- Turn butternut pieces regularly so that they are not burnt on one side. Baking time depends upon the size of the pieces but mine are normally ready in 20 mins. When done take them out and set aside but keep it warm.
- Whilst the squash is in the oven heat some olive oil in a pot over medium heat, add in onion, peppers and garlic and fry for about 5 mins. You could add in 2 tbsp of water to avoid the vegetables burning.
- Then add in the chilli, the chipotle paste and the remaining spices and fry for about a min till fragrant and mixed in. It is very easy for spices to burn or stick to the pot so stir well and no more than 30 secs.
- Add in the beans along with the stock, chopped tomatoes and balsamic vinegar into the chilli and mix. Bring to the boil, then reduce the heat, cover and let simmer for about 25 mins.
- Chop and stir in the coriander and butternut squash carefully so that it does not break, let everything simmer for 5 mins and then switch off the heat. Mash in a little bit of the butternut squash so that the chilli takes on some creamy butternut texture
- Let the chilli stand for a few hours for the flavours to develop.
- Warm through thoroughly and then serve with garnishes.