Butternut Squash Chili

Name: Butternut Squash Chili
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Deutsch
Ingredients: 1 medium butternut squash, cubed; 2 EL olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 TL chili powder; 1 TL cumin; 2 cans black beans, rinsed; 1 can diced tomatoes; 4 cups vegetable broth; 1 avocado, sliced; fresh cilantro for garnish

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This vegetarian chili gets its sweetness from roasted butternut squash and its heartiness from black beans and lentils. The combination of warm spices and subtle sweetness makes it incredibly comforting on chilly November evenings. Top with avocado and cilantro for a complete meal that's both nutritious and satisfying.

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Bowl of butternut squash chili with avocado topping

Prep Time20 min

Cook Time40 min

Servings6

Equipment

Large potBaking sheet

Ingredients

1 medium butternut squash, cubed2 EL olive oil1 large onion, diced3 cloves garlic, minced1 TL chili powder1 TL cumin2 cans black beans, rinsed1 can diced tomatoes4 cups vegetable broth1 avocado, sliced fresh cilantro for garnish

Instructions

1
Toss butternut squash with 1 tbsp olive oil and roast at 200°C (400°F) for 20 minutes.
2
In large pot, sauté onion until soft. Add garlic and spices, cook 1 minute.
3
Add black beans, tomatoes, broth, and roasted squash. Bring to simmer.
4
Cook for 20 minutes until flavors meld and chili thickens slightly.
5
Season with salt and pepper to taste.
6
Serve topped with avocado slices and fresh cilantro.