Butternut Squash and Black Bean Chili

This butternut squash and black bean chili is a hearty and flavorful dish that's perfect for a cold winter night. The squash adds a touch of sweetness, while the black beans provide protein and fiber. The chili is also packed with spices, giving it a warm and comforting flavor.

I first developed this recipe a few years ago when I was looking for a way to use up some leftover butternut squash. I had never made chili with squash before, but I figured it was worth a try. I'm so glad I did, because this chili is now one of my favorites. It's easy to make, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes
• 1 (10 ounce) can diced green chiles
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Instructions

1. In a large pot or Dutch oven over medium heat, sauté the onion and garlic until softened.
2. Add the butternut squash, black beans, tomatoes, green chiles, chili powder, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
3. Season to taste with salt and pepper.
4. Serve the chili hot with your favorite toppings.

Why It Works

• The squash adds a touch of sweetness to the chili.
• The black beans provide protein and fiber.
• The chili is packed with spices, giving it a warm and comforting flavor.