Black Bean, Corn and Butternut Squash Chili

Serves 6-8
soups_sides-6891 photo

This vegetarian chili recipe combining black beans, corn and butternut squash is my go-to recipe for a Halloween dinner or potluck. It cooks in less than 30 minutes and is easy to make. I love using fresh corn if available; it offers the best texture. The recipe appears in Soups + Sides, adapted from Katie LeLievre.

2 large onions, coarsely chopped
2 tablespoons olive oil
4 cloves garlic, minced
2 bay leaves
1 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cloves
1/8 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, with juices
2 to 3 cups water
4 cups butternut squash, approximately 1 medium squash, cut into 1/2 –inch dice
2 cups cooked black beans
Kernels from 3 to 4 ears fresh corn (approximately 2 cups)
2 to 3 teaspoons kosher salt
1/2 cup fresh cilantro leaves, chopped

1. Sauté onions in oil until translucent, about 10 to 15 minutes. Add
garlic and sauté another 2 minutes. Add spices and continue cooking while
stirring to prevent burning, about 1 minute. Add tomatoes and break apart
with a masher. Add squash to pot along with 2 cups of water and 1 teaspoon salt. Bring to a boil, turn down heat to a simmer and cover. Let simmer for about 15-20 minutes, or until squash is tender but not falling apart.

2. Add black beans and corn, and the additional water if needed, and simmer to let flavors blend. Remove bay leaves. Season with additional salt. Garnish with chopped cilantro.

From Soups + Sides by Catherine Walthers, adapted from Katie LeLievre
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