Black Bean and Butternut Chili

This is a recipe I have been making every fall since 2010 when I created this blog post. 

***Repost from 2010*** 

Black Bean and Butternut Chili

Source:  The Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson 

(Makes 4 to 6 servings)

1 small butternut squash, peeled, halved, and seeded

1 tablespoon olive oil

1 medium yellow onion, coarsely chopped

1 medium carrot, finely chopped

1 medium orange bell pepper, coarsely chopped (optional)

1 14.5-ounce can crushed tomatoes

2 tablespoons tomato paste

4 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed

1 chipotle chile in adobo, minced

1 cup apple juice

3 tablespoons chili powder

1/2 teaspoon ground allspice

1/2 teaspoon sugar

Salt and freshly ground black pepper

Cut the squash into 1/4-inch dice and set aside. In a large saucepan, heat the oil over medium heat. Add the squash, onion, carrot, and bell pepper, if using. Cover and cook until softened, about 10 minutes.

Add the tomatoes, tomato paste, beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, and salt and black pepper, to taste. Bring to a boil, then reduce the heat to low. Simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.

Uncover and simmer about 10 minutes longer. Serve immediately. If not using right away, bring to room temperature, then cover and refrigerate for up to 3 days or freeze for up to 2 weeks, then thaw before reheating.

I garnished the chili with some parsley and pomegranate juice infused dried cranberrries. 

Thank you so much for stopping by!

Debbie