Vegetarian Smoky Black Bean Chili with Butternut Squash

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I know there have got to be a million veggie chili recipes on the internet but a lot of them fall short for me. Too watery, not enough depth of flavor, not enough spice. The list goes on. 

I have been making this chili for years and it never disappoints. It has a kick from a diced jalapeno, smokiness from a charred anaheim chili, a huge depth of flavor from the addition of a little cocoa powder and a substantial amount of dark chili powder. There’s also a bit of butternut squash, fresh corn and green bell peppers. I know you’re going to like it. 

Have fun!



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Vegetarian Smoky Black Bean Chili with Butternut Squash
Ingredients
  • olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, peeled and chopped fine
  • kosher salt to taste
  • 1 Tbsp coriander
  • 2 Tbsp cumin
  • 1/4 cup dark chili powder
  • 1/4 tsp cayenne
  • 1 28 oz can whole, peeled tomatoes pureed in a blender
  • 1 15.5 oz can black beans, drained and rinsed
  • 1 15.5 oz can kidney beans, drained and rinsed
  • 1 15.5 oz can pinto beans, drained and rinsed
  • 1 jalapeno seeded and chopped fine
  • 1 anaheim chili charred, seeded and chopped fine
  • 1 Tbsp dutch processed cocoa powder (like Ghiradelli)
  • 2 cup peeled butternut squash chopped into 1/2 inch pieces
  • 3 ears fresh corn, kernels removed
  • 1 large green bell pepper, seeded and chopped
  • avocado, green onion, sour cream, cilantro to garnish
Instructions

  1. in a large heavy bottomed pot, heat enough oil to just barely cover the bottom of the pan over medium heat. Add the onions and cook for 2-3 minutes stirring often. Add the garlic and cook stirring often until fragrant and onions start to brown just a little.  Meanwhile preheat your crockpot over high. 


  2. Add the cumin, corander, chili powder and cayenne to the onions and garlic. Remove from heat and stir together combining well. The spices should toast just a little but not burn and should get fragrant. 


  3. Add the tomato puree to the onions and spices and return to the heat. Stir all together, season with a pinch of kosher salt and cook until the sauce begins to bubble and reduce just a bit. 


  4. Add the beans to the crockpot and pour the onion, spice and tomato sauce over the beans. Stir to combine. 


  5. Add the cocoa powder, butternut squash the jalapeno and the charred anaheim chili to the pot and stir together. Let cook for 2-3  hours on high heat (or 4-5 hours on low heat) until everything has really melded together. 


  6. When the chili is done cooking add in the fresh corn, bell peppers and season with more salt if necessary. Stir together so that the corn and peppers cook briefly but don't get mushy. Garnish with green onions, avocado, sour cream, etc... to your liking and serve.




Yum

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