Happy.Healthy.Fit

Spicy Black Bean & Butternut Squash Chili

on February 19, 2017

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!**

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Spicy Black Bean & Butternut Squash Chili

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

  • 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)

Directions

  • 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.

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Hope you enjoy this yummy recipe!!

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