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.
Butternut squash and chorizo soup.
 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
Ingredients
- 400 g (14oz) butternut squash peeled, deseeded and cubed
- Salt
- 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.
Instructions
- Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.
- 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.
Choclette says
23/11/2014 at 9:53 amThat, Bintu, is my kind of food. Can’t help it, I just love comfort food and beans and squash are some of my all time favourites. Sounds even better with a wood burner crackling away.
Bintu says
23/11/2014 at 10:45 amYeah, I can’t live without my wood burner at the moment.
Jacqueline Meldrum says
23/11/2014 at 10:05 amOh that looks wonderful Bintu. Sharing, stumbling, pinning and trying asap.
ps loving the photo of you on the sidebar. Much better 🙂
Bintu says
23/11/2014 at 10:44 amThanks Jac, much appreciated and yes I finally got my act together with the photo.
Rachel says
23/11/2014 at 10:20 amOoh this does look lovely, the avocado really makes all the colours stands out too x
Bintu says
23/11/2014 at 10:46 amAnd the avocado makes it taste so much better too.
Nayna Kanabar (@SIMPLYF00D) says
23/11/2014 at 10:56 amDelicious and hearty too, looks tasty.I love spicy food.
Bintu says
23/11/2014 at 10:59 amThanks Nayna.It bit of spice sometimes makes the chill go away right?
Gemma says
23/11/2014 at 11:48 ammmmm this looks divine and a perfect winter warmer
Bintu says
23/11/2014 at 2:13 pmExactly Gemma. 😀
Glamorous Glutton says
23/11/2014 at 4:04 pmThis looks wonderful, I’ve bookmarked it. Perfect comfort food and so good for you too. GG
Ashley says
25/11/2014 at 3:25 pmGood morning!
I work for Twin Pines Landscaping, and we are putting together a bunch of our favorite Thanksgiving recipes featuring fruits and veggies to share on our social media accounts! With your permission, we’d love to share your picture and link to the recipe here on your blog! Let us know what you think!
Thanks, and Happy Almost Thanksgiving!
Ashley DiFranza and The Twin Pines Landscaping Team
Helen @ Scrummy Lane says
25/11/2014 at 10:38 pmI’ve always wanted to try making something like this – I even think I could squeeze it past my meat-lover hubby … what do you think? 😉
Really loving all the warming spices you’ve got in there!
Mike says
26/11/2014 at 3:41 amIronically, what caught my eye was the avocado and I bet that really sends this over the top! I love black bean chili so I’m in on this one for sure. What is all time favorite Audrey Hepburn movie, Bintu? 🙂
Rashmi says
26/11/2014 at 11:51 amYummy!! The avocados sure are gonna be my favorite thing in the recipe!!
Akaleistar says
26/11/2014 at 8:57 pmLove how colorful it is!
Steph @MisplacedBrit says
26/11/2014 at 10:49 pmOoh wow! This sounds DELICIOUS.
Jessica @ Jessica in the Kitchen says
26/11/2014 at 11:10 pmLovely dish! Love the flavours and the colours Bintu.
sharon martin says
27/11/2014 at 9:24 amI’ve never used butternut squash although I’ve always wanted to use it in a recipe, great idea thanku xx