This is such a flavor-packed recipe – it’s gluten free and vegan! I know I don’t have many vegetarian or vegan recipes on the blog, so I’m trying to remedy that. If you love a filling, spicy dish, this is for you! Plus you can alter how spicy or mild it is to suit your taste. It’s delish! I originally found this recipe from Baker by Nature, but I altered it to suit my tastes.
**This recipe makes about 8-10 servings, so I typically freeze about half of it. However, if you don’t think you’ll use it/don’t want to freeze it, you may want to cut the recipe in half!**
Spicy Black Bean & Butternut Squash Chili
- Olive oil spray or 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 large red onion, chopped
- 2 ½-3 cups butternut squash, peeled, cut into 1/2-inch pieces
- 4 tablespoons chili powder
- 3 teaspoons ground cumin
- 4 tablespoons sriracha hot sauce (cut this in half if you want it less spicy)
- 2 cups raw kale (thick ribs removed),chopped
- 2 cans low sodium black beans, rinsed, drained
- 1 can low sodium pinto beans, rinsed, drained
- 2 ½-3 cups vegetable broth
- 2 cans diced tomatoes
- 2 teaspoons salt (optional)
- Avocado slices, for serving (optional)
- Spray large pot with olive oil spray (or heat olive oil) over medium heat.
- Add onions and sauté until tender and golden, about 5 minutes.
- Add garlic and cook until garlic is fragrant, about 1 minute or so.
- Add squash, stir, and cook for 4 minutes, stirring occasionally.
- Add in chili powder and cumin, stir; cook for 2 minutes.
- Stir in sriracha, kale, beans, broth, tomatoes, and salt. Increase heat to medium-high and bring to boil.
- Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
- Ladle chili into bowls, top with avocado (if using) and serve.
Hope you enjoy this yummy recipe!!