Black Bean Chili with Butternut Squash

This black bean chili is a nice variation from your typical, run of the mill chili. It is spiced with chili powder and chipotles giving it a pretty good heat level. But that heat will be countered with some sweet corn and squash giving your taste buds a wonderful surprise.

Chipotles are smoked Jalapeño peppers. They are sold in dry form or in a tomato sauce called an adobo. They add a very pleasant smoky hint to spicy dishes. I love them.

Of course you can adjust the heat levels to as you like. It does not have to bring tears to your eyes! I like a little sweat on my brow when I eat chili but that is not everyone’s cup of tea. So you decide how much chili powder, cayenne and chipotles you want to add to your meal.

This is what you are going to need for this distinct black bean chili:

Serves six
1 pound ground beef
1 small or 1/2 large butternut squash, peeled and chopped
1 cup thawed corn kernels
1 large yellow onion, chopped
6 garlic cloves, minced
1/2 green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
2 TBS. chili powder
1 tsp. cayenne pepper
1 tsp. chipotle pepper
1 TBS ground cumin
8 oz. chicken broth
1 -14.5 oz. can diced tomatoes
2 – 14.5 cans black beans
Sour cream, finely chopped red onion, cilantro and corn chips for garnish

Heat a large pot and add the beef. Season generously with salt and pepper. Brown, stirring often. Drain excess fat and set aside.

Wipe the pot and add some olive oil. Add the onion and cook for 8 to 10 minutes until soft and translucent. Add the garlic and cook, stirring, for 1 minutes. Add the squash, bell peppers and jalapenos. Mix well and cook for 4 to 5 minutes. Add the dry spices and mix well. Cook for another minute, until fragrant. Add the chicken broth, tomatoes with their juice and the beans with their liquid. Return the beef to the pot and mix well. Season with salt and pepper. Bring to a boil, cover pot and reduce heat. Simmer for 30 minutes. Add the corn and bring back to a simmer. Cook for an extra 30 minutes.

Ladle chili into deep bowls and garnish with sour cream, finely chopped red onion and cilantro. Serve with corn chips or corn bread. Enjoy!

Print the Black Bean Chili Recipe Here

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